DECK THE HALLS; BEST COOKIES AND CANDIES BAR NONE.

Byline: Natalie Haughton Daily News Food Editor

Fancy holiday cookies are irresistible. You know the beauties. Gingerbread men and ladies frosted and decked out with icing and raisin eyes and noses and M&M mouths. Or Christmas tree, angel and Santa sugar cookie shapes gussied up with piped-on colored frostings of assorted colors or topped with colored sugars. They're great to look at and fun to eat. But get real! Unless you have gobs of time during this hectic season, they're out of the question. So what's a holiday cook to do?

Rely on no-fuss, no-bother bar cookies and quick candies when time is at a premium. They're a boon to the hurried cook - and are virtually fail-proof. Lots of bar cookies can be turned out in short order. The larger the pans, the more cookies you'll end up with. And candies are a snap when you rely on the microwave oven for melting ingredients.

To get you started, we asked readers to share their favorite bar cookies and quick candies - those tried-and-true favorites that they've made often, have rated raves and have stood the test of time. We also tossed in a sprinkling of creations from the new ``Pillsbury Best Cookies Cookbook,'' by the Pillsbury Co. (Clarkson Potter; $19.95), the recently released ``Death By Chocolate Cookies,'' by Marcel Desaulniers (Simon & Schuster; $30) and a few other sources.

Keep in mind that bar cookies are usually the quickest and easiest of all cookies to make because all that's involved is preparing the dough, spreading it in a pan, baking it and cutting as desired. No molding, rolling or dropping of at the dough is required, saving valuable time. Bar cookies come plain or fancy, simple or complex. Some bar cookies are unembellished while others - as you'll see in our recipes today - are elegant, layered creations or topped with icing, nuts and so on. But all share an appealing simplicity.

To yield a variety of different-looking cookies, use assorted size pans and custom-cut the cookies into various size squares, strips, rectangles and triangles according on how you plan to use and serve them. By cutting into triangles, you'll end up with different looking cookies. For a holiday tea or gift tray, cut into small delicate-size pieces. For an occasion when a special bar stands alone, larger pieces may be favored. Use the sizes indicated in recipes as a guide.

When making bar cookies, be sure to use the pan size suggested in the recipe or one close to it to avoid affecting the baking time and texture. If you use a smaller pan than the recipe specifies, you may end up with cake-like cookies, while a larger pan may result in dry, crumbly cookies. Use baking times as guidelines, watch carefully to avoid overbaking and check cookies often for best results. To ensure easy removal of baked cookies and for easy cleanup, line baking pans with foil.

Peanut Butter Bars is a favorite of Felice Anspacher's because it is quick and easy - and combines peanut butter and chocolate. The recipe came from her cousin. Old-Fashioned Date Bars transports Joni Schaper back to her childhood - and the recipe was passed down from her grandmother and mom. Valerie Sanford gleaned her Creme de Menthe Bar recipe from a colleague who brought a batch to an office party seven years ago. The secret to the great taste is the liqueur, noted Sanford. Marie Rosdahl obtained the Almond Raspberry Cookies from a close friend 15 years ago and has been making it ever since. Substitute apricot jam for raspberry, if desired.

J. Steiner shared Chewy Noels, a quick holiday bar cookie. The recipe was from her Aunt Marie's recipe scrapbook and dates back almost three decades. Carol Bradford Ware has raised all of her six children on delicious New Twist Chocolate Chip Cookies, a recipe she received from a fellow Air Force wife when she was a young bride 26 years ago. ``They are appealing for the holidays because they are quick but special and have the appeal of a chocolate-chip cookie with the added festive touccuh that meringue can create,'' she wrote.

Helen T. Hall has been making London Bars, which she found the recipe for in a magazine, for 40 years. Besides making them during the holidays, they are good for picnics, she noted.

There are lots of other yummy bars cookies - like Cranberry Orange Bars, Chocolaty Caramel Pecan Bars, Raspberry Coconut Bars, Pecan Pie Bars and Almond Florentines - to give holiday cookie platters - and gifts a lift. Among my standby holiday creations are Brittle Squares and Florentine Triangle Jewels.

But now it's on to some quick candies for holiday indulgence. Only two of the candy recipes in this collection require a candy thermometer. They go together in a jiffy - and range from Almond Buttercrunch to Butterscotch Haystacks, Cinnamon Nuts, Rocky Road Squares and more.

Lori Huenink wrote noting what many cooks probably feel, ``I always stayed away from candy-making because of the uncertainties - candy thermometers, exact temperatures, sugar crystals on sides of pan, soft-crack stage and on and on.'' However, discovering microwave candy demystified the process for Huenink, who shared English Toffee Squares and Honeycomb - both made in the microwave.

Cinnamon Nuts bring back fond memories for Francie Cornwell-Schenck. ``When my brother and I were young, we visited Aunt Elsie in Vacaville, and we always found these nuts in a covered dish on her coffee table.''

Robin Becerra of Newhall notes that she's been making Almond Buttercrunch at Christmas for years because it's easy, delicious and a family favorite. She found the recipe several years ago in an almond ad.

Rocky Road Candy is incredibly fast and easy - and makes great holidays gifts wrapped up in pretty tins, wrote Lee Sullivan. Anna Labriola-Dell noted that Butterscotch Haystacks taste delicious, store well in the fridge and make wonderful gifts.

For those who love white chocolate, opt for White Chocolate Bark, shared by Shirley S. Conkwright. With red and green glace cherries, the bacurk is colorful and festive, in the spirit of the season.

I've also included a couple of my personal favorites - Easy No-Fail Fudge made with sweetened condensed milk, chocolate chips and unsweetened chocolate and flavored with grated orange peel and nuts, White Chocolate Pecan-Apricot Truffles whipped up with white chocolate, cream, pecans and dried apricots and Raspberry Truffles with bittersweet chocolate, raspberry jam and raspberry liqueur. Yum!

Let's face it - it just wouldn't be the holidays without cookies and candies galore. With the easy recipes that follow, there's no excuse for not turning your kitchen into Santa's cookie-baking and candy-making workshop. Your family and friends will treasure your efforts - and some of these creations just may become a holiday tradition.

LONDON BARS

(Shared by Helen T. Hall, Edwards)

1/2 cup butter

1 1/2 cups packed brown sugar

1 cup plus 3 tablespoons all-purpose flour

2 eggs

1/2 teaspoon salt

1 cup chopped pecans

1 1/2 cups shredded coconut

1 teaspoon vanilla

In a bowl, cream butter with 1/2 cup brown sugar. Add 1 cup flour and mix thoroughly until blended. Spread evenly in a 9-inch square baking pan. Bake in preheated 375-degree oven 10 minutes.

Meanwhile, in a bowl, beat eggs until light; add remaining 1 cup brown sugar, remaining 3 tablespoons flour and salt. Mix well. Add nuts, coconut and vanilla. Mix thoroughly. Spread over baked layer.

Return pan to preheated 375-degree oven and bake 20 to 30 minutes. Cool, then cut into squares or strips.

PEANUT BUTTER BARS

(Shared by Felice Anspacher, Agoura Hills)

1 cup (2 sticks) butter OR margarine

1 1/2 cups graham cracker crumbs 

2 1/3 cups powdered sugar

1 cup chunky peanut butter

1 bag (12 ounces) semisweet chocolate chips

Grease a 9x12-inch baking pan.

In a saucepan, melt butter. Mix in graham cracker crumbs, powdered sugar and peanut butter. Spread evenly in pan.

In a saucepan, melt chocolate cuchips, then spread on top.

Refrigerate until set. Cut into bars. Can be frozen.

OLD-FASHIONED DATE BARS

(Shared by Joni Schaper, Lancaster)

2 1/2 cups cut-up pitted dates

1/4 cup granulated sugar 

1 1/2 cups plus 1 tablespoon water

1/3 cup chopped walnuts

1 1/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda 

1 1/2 cups uncooked quick-cooking oats 

1 cup packed brown sugar

1/2 cup butter OR margarine, softened

In a medium saucepan, combine dates, granulated sugar and 1 1/2 cups water. Cook; stirring frequently over medium heat until really thick. Stir in walnuts; cool.

Meanwhile, in a large mixing bowl, sift together flour, salt and baking soda. Add oats and brown sugar. Cut in butter until crumbly. Sprinkle remaining 1 tablespoon water over mixture; stir lightly. Pat 1/2 of mixture evenly into a greased 13x9-inch baking pan. Spread evenly with date mixture; cover with remaining oat mixture and pat lightly.

Bake in preheated 350-degree oven 35 to 40 minutes or until light golden brown. Cool, then cut into bars. Makes 30 to 36 bars.

CREME DE MENTHE BARS

(Shared by Valerie Sanford, Woodland Hills)

1 1/4 cups butter OR margarine

1/2 cup unsweetened cocoa powder 

3 1/2 cups powdered sugar

1 egg, beaten

1 teaspoon vanilla

2 cups graham cracker crumbs

1/3 cup creme de menthe (do not substitute; available in small bottles in supermarkets)

1 1/2 cups semisweet chocolate chips

For bottom layer, in a saucepan, combine 1/2 cup butter and cocoa powder. Heat and stir until blended well and butter is melted. Remove from heat. Add 1/2 cup powdered sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 9x13-inch baking pan.

For middle layer, melt 1/2 cup butter. In a small mixing bowl, combine melted butter and creme de menthe. At low speed, beat in remaining 3 cups powdered sugar until smooth. Spread over chocolate layer. Chill 1 hourcu.

For top layer, in a small saucepan, combine remaining 1/4 cup butter and chocolate chips. Cook and stir over low heat until melted. Spread over mint layer. Chill 1 to 2 hours or until set. Cut into small squares and refrigerate.

CHEWY WALNUT BARS

(Shared by Sandra Lee Smith, Arleta)

2 eggs

2 cups packed brown sugar

3 rounded tablespoons flour

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon vanilla

2 cups chopped walnuts

In a bowl, stir eggs with a fork and add brown sugar, stirring until all lumps are gone. Sift flour, salt and baking powder into mixture. Add vanilla and nuts, mixing well.

Turn into a greased and floured 13x9-inch pan.

Bake in preheated 325-degree oven 20 to 30 minutes.

Cool slightly; cut into bars. Makes 12 to 15 bars.

KELLY'S NO BAKE FUDGE BROWNIES

(Shared by Sandra Lee Smith, Arleta)

1 package (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk (NOT evaporated)

1 package (8 1/2 ounces) chocolate wafers, finely crushed

1 cup chopped nuts

Melt chocolate chips over hot, but not boiling water, in top of a double boiler. Stir until smooth. Add sweetened condensed milk, wafer crumbs and 1/2 cup nuts. Stir until well-blended.

Press into a foil-lined 8-inch square pan. Press remaining 1/2 cup nuts into top of brownie.

Let stand at room temperature until firm. Cut into 2-inch squares. Makes 16 brownies.

ALMOND RASPBERRY COOKIES

(Shared by Marie Rosdahl, Thousand Oaks)

Pie crust of choice, preferably firm

1 jar (18 ounces) raspberry jam

1 cup plus 1 tablespoon granulated sugar

1 cup plus 1 tablespoon powdered sugar

12 ounces (2 cups) ground almonds

2 whole eggs

2 egg whites

1 1/2 teaspoons almond extract 

Sliced almonds for top (optional)

Line a 9x13-inch baking pan or 2 (9-inch) baking pans with pie crust. Spread raspberry jam evenly over crust. Mix both sugars, ground almonds, whole eggs, egg whitescu and almond extract until blended. Pour evenly over jam. Sprinkle sliced almonds over top.

Bake in preheated 400-degree oven 25 to 30 minutes.

Cool completely before slicing into bars. Makes about 32 bars.

NOTE: Apricot jam may be substituted.

CHEWY NOELS

(Shared by J. Steiner, Studio City)

2 tablespoons butter OR margarine

1/3 cup sifted all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon salt

1 cup packed brown sugar

1 cup chopped nuts

2 eggs, beaten

1 teaspoon vanilla

Powdered sugar

Green Sugar Icing

In a 9-inch baking pan, melt butter. In a bowl, sift together flour, baking soda and salt; stir in brown sugar and nuts. Stir in eggs and vanilla. Carefully pour batter over butter in pan. DO NOT STIR.

Bake in preheated 350-degree oven 20 to 25 minutes. Remove from oven. Sprinkle with powdered sugar. Place wax paper under a wire cooling rack. Invert pan immediately onto rack; cool. Sift powdered sugar again over cookies. Cut into 24 bars.

With Green Sugar Icing, write ``Noel'' on each bar. Makes 2 dozen bars.

GREEN SUGAR ICING: Add sufficient milk OR cream to 2 cups powdered sugar to make of spreading consistency. Add dash salt and 1 teaspoon vanilla. Tint with green food coloring as desired.

NEW TWIST CHOCOLATE CHIP COOKIES

(Shared by Carol Bradford Ware, Lake View Terrace)

1 cup solid vegetable shortening

1/2 cup granulated sugar

1 1/4 cups packed light brown sugar

1/4 teaspoon baking soda

1 tablespoon water

1 teaspoon vanilla

2 eggs, separated

2 cups flour

1 cup semisweet chocolate chips

In a bowl, cream together shortening, granulated sugar and 1/2 cup brown sugar. Beat in baking soda, water, vanilla, egg yolks and flour. Mix well. Turn batter into a 9x13-inch baking pan. Sprinkle with chocolate chips.

In a bowl, beat egg whites until stiff. Add remaining 3/4 cup brown sugar and beat until sugar is dissolved and meringue is stiff but not dry. Spread cucarefully on top of chocolate chips in pan, spreading to touch sides of pan.

Bake in preheated 325-degree oven 30 to 35 minutes until lightly browned on top. Cool. Cut into 24 bars. Makes 24 bars.

CRANBERRY ORANGE BARS

BASE AND TOPPING:

2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats

1 cup shredded coconut

1 cup packed brown sugar

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 cup margarine OR butter, softened

1 cup chopped walnuts

FILLING:

1 cup orange marmalade 

1 can (16 ounces) whole berry cranberry sauce

For Base and Topping, in a large bowl, combine flour, oats, coconut, brown sugar, baking soda and cinnamon; mix well. Add margarine; mix until crumbly. Press 3 cups of mixture in bottom of an ungreased 15x10x1-inch jellyroll pan to form base. Add walnuts to remaining mixture; reserve for topping.

For Filling, in a small bowl, combine marmalade and cranberry sauce. Spread evenly over base. Sprinkle reserved topping evenly over filling; press lightly.

Bake in preheated 350-degree oven 25 to 30 minutes or until deep golden brown. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 bars.

From ``Pillsbury Best Cookies Cookbook Favorite Recipes From America's Most-Trusted Kitchens'' by the Pillsbury Co. (Clarkson Potter).

PEANUT BRITTLE BARS

BASE:

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 cup packed brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup margarine OR butter

TOPPING:

2 cups salted peanuts

1 cup milk chocolate chips

1 jar (12.5 ounces) caramel ice cream topping

3 tablespoons all-purpose flour

Grease a 15x10x1-inch jellyroll pan.

For Base, in a large bowl, combine all base ingredients except margarine; mix well. Using a pastry blender or fork, cut in margarine until crumbly. Press evenly in bottom of prepared pan.

Bake in preheated 350-degree oven 8 to 14 minutes or until goculden brown.

For Topping, sprinkle peanuts and chocolate chips over warm base. In a small bowl, combine caramel topping and 3 tablespoons flour; blend well. Drizzle evenly over chocolate chips and peanuts.

Bake in preheated 350-degree oven an additional 12 to 18 minutes or until topping is set and golden brown. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 bars.

From ``Pillsbury Best Cookies Cookbook Favorite Recipes From America's Most-Trusted Kitchens'' by the Pillsbury Co. (Clarkson Potter).

CHOCOLATY CARAMEL PECAN BARS

BASE:

1/2 cup powdered sugar

1/2 cup margarine OR butter, softened

1 tablespoon whipping cream 

1 cup all-purpose flour

FILLING:

24 caramels, unwrapped

1/3 cup whipping cream

2 cups pecan halves

TOPPING:

1 teaspoon margarine OR butter

1/2 cup milk chocolate chips

2 tablespoons whipping cream

Grease a 9-inch square pan.

For Base, in a medium bowl, combine powdered sugar, 1/2 cup margarine and 1 tablespoon whipping cream; blend well. Add flour; mix until crumbly. With floured hands, press evenly in prepared pan.

Bake in preheated 325-degree oven 15 to 20 minutes or until firm to touch.

Meanwhile, for Filling, in a medium saucepan, combine caramels and 1/3 cup whipping cream. Cook over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Add pecans; stir well to coat. Immediately spoon over baked base; spread carefully to cover.

For Topping, in a small saucepan over low heat, melt 1 teaspoon margarine and chocolate chips, stirring constantly. Stir in 2 tablespoons whipping cream. Drizzle over filling. Refrigerate 1 hour or until filling is firm. Cut into bars. Makes 24 bars.

From ``Pillsbury Best Cookies Cookbook Favorite Recipes From America's Most-Trusted Kitchens'' by the Pillsbury Co. (Clarkson Potter).

RASPBERRY COCONUT BARS

1 1/4 cups flour

1/4 teaspoon salt

1/2 cup (1 stick) butter OR margcuarine, cut into chunks

3 tablespoons (about) cold water

2 eggs

1/2 cup sugar

2 2/3 cups sweetened flaked coconut

1/3 cup raspberry, apricot OR strawberry preserves

In a medium bowl, mix flour and salt. Cut in butter until coarse crumbs form. Sprinkle water over mixture while tossing to blend well. Press evenly onto bottom of an ungreased 9-inch square pan.

Bake in preheated 425-degree oven 20 minutes or until lightly browned. Reduce oven temperature to 350 degrees F.

In a large bowl with an electric mixer on high speed, beat eggs. Gradually add sugar, beating until thick and light in color. Gently stir in coconut. Spread preserves over crust to within 1/4-inch of edges. Carefully spread coconut mixture over preserves.

Bake in preheated 350-degree oven 25 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Makes 2 dozen bars.

PECAN PIE BARS

1 1/4 cups butter OR margarine, softened

1 1/2 cups sugar

3 cups all-purpose flour

1/2 teaspoon salt

4 eggs, lightly beaten

1 1/2 cups light OR dark corn syrup 

2 teaspoons vanilla

2 1/2 cups coarsely chopped pecans

In a large bowl, with a mixer at medium speed, beat 1 cup butter and 1/2 cup sugar until creamy. At low speed, blend in flour and salt until mixture resembles coarse crumbs. Press dough firmly onto bottom of a lightly greased 15 1/2x10 1/2x1-inch jellyroll pan.

Bake in preheated 350-degree oven 25 minutes or until lightly golden on edges.

Melt remaining 1/4 cup butter; set aside.

Meanwhile, in a large bowl with a wire whisk, beat eggs, corn syrup, remaining 1 cup sugar, melted butter and vanilla until well-blended. Stir in pecans; pour mixture evenly over hot crust.

Bake in preheated 350-degree oven 25 minutes or until filling is firm around edges and slightly firm in center.

Cool completely in pan on a wire rack. Cut into bars to serve. Makes 5 dozen bars.

ALMOND FLORENTINES

1 1/4 cups (2 1/2 sticks) unsalcuted butter, melted

1 1/2 cups sugar

3 cups all-purpose flour

3/4 cup cornstarch 

1/4 teaspoon salt

1 jar (12 ounces) apricot OR seedless raspberry preserves OR jam (about 1 cup), melted

1 1/3 cups sliced almonds

Line a 10x15-inch jellyroll pan with heavy-duty foil and allow to overhang edges; coat foil with nonstick vegetable cooking spray.

In a large bowl, mix melted butter, sugar, flour, cornstarch and salt until well blended.

Press dough evenly into prepared pan.

Bake in preheated 325-degree oven 30 minutes.

Remove from oven and spread with melted preserves.

Sprinkle almonds evenly over top. Bake in preheated 325-degree oven 20 to 30 minutes or until edges are golden but not brown. Cool on a wire rack 15 minutes, then gently slide foil from cookie sheet onto a flat surface.

When jam is firm enough to allow easy cutting, cut lengthwise into 1-inch-wide strips, then cut into 2-inch-long cookies. Makes 6 dozen bars.

From ``Mr. Food's Favorite Cookies'' by Art Ginsburg (William Morrow and Co. Inc.).

WHITE CHOCOLATE PINEAPPLE UPSIDE-DOWN BARS

1 cup pecans

1/2 pound dried pineapple slices, chopped into 1/4-inch pieces

1 cup dried cherries

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup packed light brown sugar

6 ounces unsalted butter, cut into 1-ounce pieces

2 large eggs

1 teaspoon vanilla

4 ounces white chocolate, chopped into 1/4-inch pieces

Toast pecans on a baking sheet in preheated 350-degree oven 5 to 6 minutes. Remove from oven and cool to room temperature. Use a cook's knife to chop pecans into 1/4-inch pieces.

Sprinkle pineapple pieces and dried cherries in an even layer over bottom of a 9x13x2-inch nonstick baking pan. Sprinkle chopped pecans over fruit in an even layer. Set aside until needed.

In a sifter, combine flour, baking powder and salt. Sift onto a large piece of wax paper and set aside until needed.

Place light brcuown sugar and butter in a bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes. Use a rubber spatula to scrape down sides of bowl, then continue to beat on medium 4 more minutes. Scrape down bowl. Add eggs, one at a time, beating on medium 1 minute and scraping down sides of bowl after each addition. Add vanilla and beat on medium 1 minute. Operate mixer on low while gradually adding sifted dry ingredients, followed by chopped white chocolate; mix 1 minute.

Remove bowl from mixer and use a rubber spatula to finish mixing batter until thoroughly combined.

Transfer batter to fruit-and-nut-layered pan. Use a rubber spatula to spread batter evenly over mixture.

Bake on center rack in preheated 350-degree oven until a toothpick inserted in center comes out clean, about 35 minutes. Remove from oven and cool to room temperature, about 1 hour.

Use a serrated knife with a rounded tip to cut White Chocolate Pineapple Upside-Down Bar into 24 (2-inch) squares, then cut squares in 1/2 for 48 bars. For a clean cut, heat blade of knife under hot running water and wipe blade dry before making each cut.

Serve bar, bottom side up, immediately or store in a tightly sealed plastic food container. Makes 4 dozen, 1-inch bars.

From ``Death By Chocolate Cookies'' by Marcel Desaulniers (Simon & Shuster).

BRITTLE SQUARES

Chocolate-chip lovers are bound to go for these crisp and buttery treats.

1 cup butter OR margarine, at room temperature

3/4 cup packed brown sugar

2 teaspoons vanilla

1/4 teaspoon salt

2 cups all-purpose flour

1 1/2 cups chopped walnuts OR pecans

1 cup (6 ounces) semisweet chocolate chips

Line a 15x10-inch jellyroll pan with foil.

In a large bowl, beat together butter, brown sugar, vanilla and salt until creamy. Add flour, beating until well-blended. Stir in nuts and chocolate chips, blending well.

Spread dough evenly in foil-lined jellyroll pan.

Bake in preheated 375-degree oven 20 to 25 minutes or cuuntil lightly browned. Cool 2 to 3 minutes in pan; then cut into squares.

Cool completely. Makes about 60 (1 1/2-inch) cookies.

From ``Cookies'' By Natalie Hartanov Haughton (HP Books).

CHOCOLATE-CHIP CHEESECAKE FANTASIES

If you like cheesecake, orange and chocolate, you'll find these irresistible.

1 1/2 cups graham cracker crumbs

2 tablespoons plus 1/3 cup sugar

1/3 cup butter OR margarine, melted

1 package (8 ounces) cream cheese, at room temperature

1 egg

1 teaspoon vanilla

1 tablespoon grated orange peel

1 cup chopped walnuts OR almonds

1 cup (6 ounces) semisweet chocolate chips

2/3 cup flaked OR shredded coconut

In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar and melted butter. Press mixture evenly in bottom of an ungreased 13x9-inch baking pan.

Bake in preheated 350-degree oven 7 to 8 minutes.

In a medium bowl, beat together cream cheese, remaining 1/3 cup sugar, egg, vanilla and orange peel until well-blended. Spread evenly over baked crust.

In a a small bowl, combine nuts, chocolate chips and coconut. Sprinkle evenly over cream cheese mixture, pressing in lightly.

Bake at 350 degrees 20 to 25 minutes or until golden brown. Cool in pan.

Cut cooled cookies into squares. Store in refrigerator. Makes about 48 (1 1/2-inch) cookies.

From ``Cookies'' by Natalie Hartanov Haughton (HP Books).

FLORENTINE TRIANGLE JEWELS

A Florentine mixture bakes on top of a butter crust to complete these colorful treats.

BUTTERY CRUST:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup butter, cut into pieces

2 teaspoons vanilla

2 tablespoons whipping cream

TOPPING:

3/4 cup butter

1/2 cup granulated sugar

1/4 cup whipping cream

1/2 cup chopped red candied cherries

1/2 cup chopped green candied cherries

1/2 cup chopped candied pineapple

1 cup sliced blanched almonds

2 tablespoons grated orange peel

1/2 cucup (3 ounces) semisweet chocolate chips, melted

Line a 15x10-inch jellyroll pan with foil. Prepare Buttery Crust.

For Buttery Crust, in a food processor fitted with a steel blade, combine flour, powdered sugar and butter. Process until blended. With motor running, add vanilla, and cream through feed tube, processing until dough begins to cling together. Press crust mixture evenly into bottom of foil-lined pan. Refrigerate while preparing Topping.

For Topping, in a medium saucepan, combine butter, granulated sugar and cream. Place over medium heat; cook until mixture boils, stirring often. Boil 1 to 2 minutes, stirring constantly. stir in candied cherries, candied pineapple, almonds and orange peel. Spread mixture evenly over chilled crust.

Bake in preheated 375-degree oven 15 to 20 minutes or until golden. Cool in pan.

While slightly warm, drizzle with chocolate. Allow chocolate to set. Cut cooled cookies into 5 lengthwise strips. Cut each strip into about 13 triangles. Store in refrigerator, if desired. Makes 65 to 70 (2-inch) cookies.

From ``Cookies'' by Natalie Hartanov Haughton (HP Books).

WHITE CHOCOLATE BARK

(Shared by Shirley Conkwright, Van Nuys)

3/4 cup (6 ounces) glace whole red cherries, halved 

3/4 cup (6 ounces) glace whole green cherries, halved

1 cup pecan halves

16 ounces white chocolate, melted

Stir cherries and pecans into melted chocolate; spread mixture in a thin layer on a greased cookie sheet. Let stand until firm.

Cut into squares (before it becomes really firm) or break into pieces when firm. Store, covered, at room temperature. Makes 2 pounds candy.

NOTE: Cut into squares just before bark becomes really firm, if desired.

ROCKY ROAD SQUARES

(Shared by Kandy Giblin, Moorpark)

1 can (14 ounces) sweetened condensed milk

2 tablespoons butter OR margarine

1 package (12 ounces) semisweet chocolate chips

2 1/2 cups roasted peanuts

1 bag (10 ounces) miniature marshmallows

In a large miccurowave bowl, combine sweetened condensed milk, butter and chocolate chips. Microwave on 70 percent power 2 1/2 to 3 minutes, after 1 minute, stir every 30 seconds until chocolate is melted. Add peanuts and marshmallows and stir to blend.

Spread in a foil-lined 9x13-inch pan. Chill 1 to 2 hours. Lift foil out and cut into squares. Makes 24 squares.

VARIATION: For German Chocolate Squares, substitute 1 1/2 cups chopped pecans and 1 1/2 cups shredded coconut for peanuts and marshmallows.

ALMOND BUTTERCRUNCH

(Shared by Robin Becerra, Newhall)

1/2 cup sugar

1/2 cup butter (do not substitute margarine)

1 tablespoon light corn syrup

1 cup blanched slivered almonds

Line an 8- or 9-inch cake pan with foil. Heavily butter foil; set aside.

In a nonstick skillet, combine all ingredients. Heat on medium heat, stirring constantly until butter melts. Continue stirring about 5 minutes or until mixture turns golden brown in color (do not allow to burn).

Spread mixture into prepared pan. Cool completely, then lift out of pan and peel away foil. Break candy into pieces or leave whole.

CINNAMON NUTS

(Shared by Francie Cornwell-Schenck, Arleta)

1 cup sugar

1 teaspoon ground cinnamon

1/4 cup water

1 1/2 cups walnut halves

1/2 teaspoon vanilla

In a saucepan, mix together sugar, ground cinnamon and water. Bring to a boil. Boil to 236 degrees F or softball stage.

Remove from heat. Add walnuts and vanilla.

Stir mixture until it can no longer be stirred. Turn out on wax paper and separate into pieces. This must be done quickly.

AUNT ANNIE'S EASY CANDY

(Shared by Sandra Lee Smith, Arleta)

1 pound white chocolate

1 package (8 ounces) Spanish peanuts

3 cups pretzel sticks

Melt white chocolate in top of a double boiler (or melt on medium power in microwave oven). Add peanuts and pretzel sticks and stir well to coat.

Spread in a jellyroll pan and let stand until set. Break into chunks.

BUTTERSCOTCH HAYSTACKS

(Shared by Anna Labriola-Dell, Winnetka)

1/2 cup peanut butter

1 package (6 ounces) butterscotch-flavored chips (1 cup)

1 can (3 ounces) chow mein noodles (2 cups)

Candied cherries

In top of a double boiler, combine peanut butter and butterscotch chips. Place over hot (not boiling) water until butterscotch chips melt. Stir until well blended. Add noodles and stir until well-coated.

Drop by tablespoonfuls onto a wax paper-lined baking sheet. Top each with a candied cherry. Chill until set. Store in a cool place

ROCKY ROAD CANDY

(Shared by Lee Sullivan, Simi Valley)

1 package (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1/2 bag miniature marshmallows

2 cups chopped walnuts

In a medium glass bowl, combine chocolate chips and sweetened condensed milk and microwave until chips are thoroughly melted when stirred, 3 to 4 minutes. Let cool, about 1 minute so marshmallows don't melt. Add marshmallows and nuts. Blend gently.

Scoop into an 8x12- or 9x13-inch buttered pan. Cool and cut into squares. Makes 24 pieces.

HONEYCOMB

(Shared by Lori Huenink, Newhall)

1 cup sugar

1 cup dark corn syrup

1 tablespoon white vinegar

1 tablespoon baking soda

1 package (12 ounces) semisweet chocolate chips

3 tablespoons solid vegetable shortening

1 ounce (1 square) unsweetened chocolate, broken into small pieces (optional)

Line an 8x8-inch baking dish with foil; gease generously.

In a 2-quart measuring cup or bowl, combine sugar, corn syrup and vinegar and cook on high power 3 minutes. Stir several times. Continue cooking on high power until mixture has thickened and candy thermometer registers 300 degrees F, about 7 to 10 minutes. Quickly stir in baking soda (mixture will foam), blending completely. Pour into baking dish, tilting to cover bottom evenly. Let cool until firm, about 1 hour.

Break honeycomb into pieces and set aside.

In a 2-quart measuring cup or bowl, combiSne chocolate pieces, shortening and unsweetened chocolate and cook on high power 2 minutes. Using a wooden spoon, stir through to melt thoroughly. Dip honeycomb pieces into chocolate, covering completely. Cool on wax paper. Store in an airtight food container.

ENGLISH TOFFEE SQUARES

(Shared by Lori Huenink, Newhall)

1 cup chopped nuts

3/4 cup packed brown sugar

1/2 cup butter

1/2 cup semisweet chocolate chips

Sprinkle nuts over bottom of a buttered 8-inch square dish.

Place brown sugar and butter in a 1 1/2-quart casserole dish. Microwave on high power 5 to 6 minutes, stirring after 2 minutes. Stir well. Spread o

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Drawing

Drawing: (Color) no caption (Christmas cookies, candy)

Jon Gerung/Daily News