Crush cookies and mix with 1/2 cup butter. Put in 9 x 13 inch pan. Refrigerate 1 hour.Slice ice cream and put over crust.Sprinkle peanuts over ice cream. Freeze until chocolate sauce cools.

Preheat oven to 350°F. Grease sides of 13x9x2-inch baking pan. Beat butter and sugar until thoroughly blended. Stir together flour and cocoa; beat into butter mixture. Press dough evenly in prepared pan. Bake 15 to 20 minutes or until edges are set. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 15 minutes). Stir in 3/4 cup almonds. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle with remaining 1/4 cup almonds. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.

Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan. Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside. Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.Set aside 1 1/2 cups of crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.Cool completely (I pop pan in fridge for a bit if I'm short on time). Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

Stir together flour, baking powder, and salt in small bowl Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs, and vanilla Blend in dry ingredients. Pour batter into greased baking pan. Bake at 350 degrees for 30 to 35 minutes or until done. Cool.

Preheat oven to 350°F (325°F for glass dish). In 13 X 9 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand® evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly in fridge and cut into bars.

Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. Then remove and place on racks until completely cool.

Special equipment: 1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity) 10 ice pop sticks or lollipop sticks

Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour. Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend. Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight. Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

Heat the sugar, corn syrup and butter until it comes to a boil. Remove from the heat and stir in the peanut butter. Stir in the Rice Krispies. Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge. Frosting: Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.