RESTAURANT REPLICAS : GRAND FINALES FOR SPRING FESTIVITIES.

Byline: Natalie Haughton and Harriet Part

Have a spring dessert fling with this trio of sweets easily fashioned at home. They're wonderful for any type of social occasion - from a casual patio dinner to a festive bridal shower.

The Chocolate Chip Cookie Pie - with a flavor reminiscent of homemade cookies - is a copycat version of one sampled at Coco's restaurant (requested by Sherry Watnick of Tarzana). Use a prepared pie crust (Pillsbury refrigerated crust produces the best results) or make your own. The filling couldn't be easier: Simply beat eggs with flour, sugar, butter and vanilla, then stir in chocolate chips and pecans. Bake, and serve warm or cold topped with whipped cream.

Or, you cansave calories and time in the kitchen by baking the filling without the crust.

For peanut butter fans, we duplicated a mousselike tart from the Ralphs supermarket bakery at Hayvenhurst Avenue and Ventura Boulevard in Encino. Although the original version was made in individual serving-size tarts, our recipe uses a 9-inch tart pan to save time.

After preparing and baking a cookie crust, pile in a mixture made from creamy peanut butter, cream cheese and whipping cream, then refrigerate. Garnish with store-bought crushed peanut brittle and drizzle the top with melted white chocolate. This elegant-looking dessert belies the simplicity and ease with which it is prepared.

Decadent cookie bars are a wonderful addition to dessert buffets because they can be cut into small pieces and guests can taste many different treats.

S'Mores Bars, duplicated from the bakery at Bristol Farms, are sinfully rich. The crust combines melted caramels, whipping cream and graham cracker crumbs. A creamy mixture of chocolate, cream and marshmallows goes on top. Allow the mixture to chill several hours in the fridge to set up. This is one bar you can't rush.

Pick and choose from these creations for your next party - or just when you want to make something special for your family.

CHOCOLATE CHIP COOKIE PIE

2 eggs

1/2 cup flour

1/3 cup sugar

1/2 cup packed brown sugar

1 teaspoon vanilla

3/4 cup (1 1/2 sticks) butter OR margarine, softened

2 cups semisweet chocolate chips

1 cup chopped pecans

1 (9-inch) unbaked pie shell

Whipped cream, for garnish

In a bowl of an electric mixer, beat eggs until foamy. Slowly beat in flour, sugars and vanilla until light and fluffy. Beat in butter until well blended. Remove beater and stir in chocolate chips and pecans. Turn into unbaked pie shell, spreading evenly.

Bake in preheated 325-degree oven 45 to 55 minutes or until a pick inserted 2 inches from crust edge comes out clean.

Serve slightly warm or cooled and topped with whipped cream. Makes 10 servings.

PEANUT BUTTER MOUSSE TART

1 1/3 cups whipping cream

3/4 cup smooth OR crunchy peanut butter

1/2 cup powdered sugar

1 teaspoon vanilla

1/2 of an 8-ounce package cream cheese, softened

Butter Tart Crust

1 cup coarsely crushed peanut brittle

1/4 cup white chocolate chips

1/2 tablespoon vegetable oil

In a medium bowl with an electric beater on high speed, beat 1 cup whipping cream until stiff; remove to another bowl and reserve.

In a medium electric mixer bowl, combine peanut butter, powdered sugar, remaining 1/3 cup cream, vanilla and cream cheese.

Beat until well blended and creamy. Fold a heaping spoonful of reserved whipped cream into peanut butter mixture. Fold in remaining cream.

Spread evenly in cooled, baked Butter Tart Crust. Refrigerate until set. Cover top of pie with peanut brittle.

In a small microwave-safe bowl, melt white chocolate and oil in microwave oven on medium (50 percent) power, 1 to 1 1/2 minutes or until melted and smooth when stirred.

Dribble over peanut brittle and top of pie. Refrigerate until serving. Makes 8 servings.

BUTTER TART CRUST: In bowl of a food processor fitted with a metal blade, combine 1 1/2 cups flour and 2 tablespoons sugar. Slice 1/2 cup (1 stick) butter evenly over flour. Process on and off until mixture is crumbly. Pour 3 tablespoons cold water through funnel while processing. Run just until dough starts to form and leave sides of bowl.

Remove and press into a 9-inch fluted tart pan with a removable bottom.

Bake, lined with foil and beans or weights, in preheated 375-degree oven 15 minutes. Remove foil and beans and continue baking 10 to 12 minutes or until crust is golden. Cool to room temperature before filling.

S'MORES BARS 3 cups semisweet chocolate chips

2 cups whipping cream

4 tablespoons unsalted butter, cut up

1 1/2 cups unwrapped caramels

2 cups graham cracker crumbs

1 cup miniature marshmallows

In a large microwave-safe bowl, combine chocolate chips and 1 1/2 cups cream.

Heat in microwave oven on high (100 percent) power 2 minutes; stir well. Heat another 1 minute or until chocolate is smooth and well blended when stirred. Stir in butter and stir occasionally until melted. Let stand at room temperature or in refrigerator while preparing crust.

Meanwhile, in a medium saucepan, combine caramels and remaining 1/2 cup cream. Place over moderate heat and stir until cream starts to simmer. Reduce heat to low. Cover. After a few minutes remove cover and stir until caramels are melted and mixture is smooth. Stir in graham cracker crumbs.

Press caramel mixture evenly in a very well-buttered, foil-lined 8-inch square baking pan or dish. Refrigerate 1/2 hour.

Then pour 1/2 of chocolate mixture over crust and refrigerate 1/2 to 1 hour. When remaining chocolate mixture is at room temperature, stir in marshmallows. Spread marshmallow mixture over plain chocolate mixture and refrigerate several hours, until firm and set.

Using a sharp knife, cut into bars or squares. Makes 16 to 25 bars or pieces.

MEMO: Natalie Haughton is the Daily News food editor. Harriet Part is a San Fernando Valley-based food consultant. They welcome readers' recipe requests from Los Angeles and Valley restaurants and bakeries and will answer those of greatest general interest in future columns. Write to Food Department, ``Restaurant Replicas,'' Daily News, P.O. Box 4200, Woodland Hills, Calif. 91365-4200.