RUGALACH SANDWICH BARS
Prepare dough. Divide in half. Press half over the bottom of a buttered 9-in. (2-L) square baking dish. Sprinkle with 11/2 cups (375 mL) Skor toffee bits, 1 cup (250 mL) pecan pieces and 1/2 cup (125 mL) dried cranberries. Refrigerate 30 min. Meanwhile, wrap remaining dough in plastic wrap and place in freezer for about 30 min. Then, using the large holes of a box grater, coarsely grate frozen dough evenly over lower layer (it looks like thickly grated mozzarella). Gently press down dough. Brush with 1 whisked egg and sprinkle with 1 tbsp (15 mL) sugar. Bake in preheated oven until top is golden, about 40 min. Cool completely in pan on a rack. Slice into bars. Makes 32.
Prepare dough. Roll 1 disc into a 10-in. (25-cm) square. Spread about 3 tbsp (45 mL) Nutella right to the edges, then sprinkle with 1/3 cup (75 mL) sliced hazelnuts. Roll tightly. Repeat with remaining dough. Wrap with plastic wrap and refrigerate until firm, at least 1 hour. Cut into 1/2-in. (1-cm) slices. Brush with 1 whisked egg. Place on parchment-lined baking sheet. Bake in preheated oven 13 to 15 min. Makes 60.
Prepare dough. In a bowl, stir 3/4 cup (175 mL) coarsely chopped raisins and 3/4 cup (175 mL) dried cranberries with 1/2 cup (125 mL) sugar and 11/2 tsp (7 mL) cinnamon. Spread over dough instead of jam. Gently pat into dough, then cut into wedges. Continue as in main recipe. Makes 48.
Prepare dough. Roll 1 disc into a 9-in. (23-cm) square. Spread about 1/4 cup (50 mL) fig jam over rolled-out dough. Sprinkle with 1/4 cup (50 mL) finely chopped walnuts. Cut into 6 lengthwise strips, then cut in half crosswise, so you have 12 pieces. Fold each strip a couple of times to form a pillow shape. Place on a parchment-lined baking sheet. Brush with whisked egg and sprinkle with finely chopped nuts. Bake in preheated oven 20 to 25 min. Repeat. Makes 36.