Make the shortbread:

• Preheat the oven to 350°F. Line an 8 by 8-inch square metal baking pan with parchment paper, leaving an overhang.
• In a large microwave-safe bowl, melt the butter. Once it's melted, add the brown sugar and vanilla, stirring to combine. Let cool until just warm. Add the flour, salt, and baking powder, stirring with a rubber spatula until a slightly sandy dough forms.
• Press about three-quarters of the dough into the pan in an even layer. Bake for 10-12 minutes, or until the edges are just set but the center is still not cooked through.

Prepare the filling:

• In a medium bowl, combine all the apple filling ingredients, except the butter. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture, then reduce the heat to medium and cook until the apples begin to soften and the liquid thickens, stirring frequently, about 8 minutes.
• Pour the apples over the par-baked crust. Sprinkle the remaining crumble mixture evenly over the top.
• Return to the oven and bake for another 28-30 minutes, or until the edges are golden. Let cool in pan completely on cooling rack for slicing and serving.
• Store for up to 2 days at cool room temperature or in the refrigerator. Bars will slightly soften the longer they sit.

• Preheat the oven to 325°F. Line an 8 by 8-inch metal pan*** with foil or parchment paper. Spray with nonstick cooking spray.
• In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the brown sugar and granulated to the hot butter and whisk to combine. Let cool until just warm.
• Add the egg, egg yolk, bourbon, and vanilla and whisk vigorously until smooth. Stir in the flour, cinnamon, salt, baking powder, ginger, and nutmeg with a rubber spatula. Gently stir in the pecans and chocolate chunks, reserving some for sprinkling on top.
• Evenly spread the batter into the prepared pan. Top with reserved nuts and chocolate, pressing in slightly.
• Bake until the edges are lightly golden, about 32 to 35 minutes. Set pan on wire rack and allow to cool before cutting. Sprinkle with flaky sea salt before serving, if desired.
• Store for up to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice into bars until you’re ready to serve to prevent stale edges.

Make the scones:

• In a large bowl, combine the flour, cocoa powder, sugars, baking powder, espresso powder, salt, baking soda, cinnamon, and chocolate chips.
• Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don’t over-mix.
• Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently kneads the dough and stacks layers, making it cohesive and tall without overmixing.
• Divide into 2 equal parts. Gently press each dough into a 1 ½-inch tall round. Using a bench scraper or knife, cut each round into 8 wedges and place onto parchment lined baking pans. Space them out about 2 inches apart.
• Freeze for 1 hour before baking.
MAKE-AHEAD INSTRUCTIONS: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
• Adjust the oven rack to the center position and preheat to 400°F.
• In a small bowl, whisk the remaining egg with 1 teaspoon of water. Brush over the chilled scones.
• Bake for 18 to 20 minutes, or until the tops are set and firm. Let cool.

Make the glaze:

• In a small bowl, combine the water and espresso powder until thoroughly dissolved. In a medium bowl, add the sugar. Pour the espresso mixture and cream/milk over the sugar and whisk until a thick glaze forms.
• Drizzle each scone with glaze. Let set before serving.
• The scones are best served the day they’re baked.

• In a food processor, combine flour, butter, cheese, sugar, paprika, garlic powder, and salt. Pulse until the mixture resembles coarse crumbs. Add cold water and blend until the dough comes together.
• Shape the dough into a thick, flat square. Wrap tightly in plastic and refrigerate for 1 hour.
• Once chilled, preheat your oven to 400°F. Line two baking sheets with parchment paper.
• On a separate sheet of parchment, roll the dough into an 11×14-inch rectangle no more than 1/8-inch thick. Cut into 1 1/4-inch squares (the width of a ruler) using a fluted pastry wheel, pizza cutter, or sharp knife, then transfer to the prepared baking sheets, spacing them about 1/4 inch apart. If you notice any crackers are thicker than 1/8 inch, re-roll and cut them again.
• Use the bottom of a straw, skewer, or chopstick to poke a large hole through the center of each cracker.
• Refrigerate for 10 minutes to firm up the dough. Sprinkle lightly with sea salt.
• Bake for 15-20 minutes, or until they’re puffed, golden brown on top, and crisp on the bottom. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving. Store in an airtight container at room temperature for 1 week. If the crackers become soft in storage, refresh in a 300°F for about 5 minutes then let cool again before enjoying.

Prepare the cookie butter filling:

• Line an 8 by 8-inch metal pan** with foil or parchment paper, leaving an overhang.
• Place the cookie butter in a glass measuring cup and microwave for about 20 to 30 seconds, or until pourable but not hot. Pour the spread into the prepared pan in one even layer.
• Freeze for 1 hour or until solidified.
• Use the parchment to remove from pan and return cookie butter sheet to freezer. Keep frozen while making the brownie batter.

Prepare the brownies:

• Preheat the oven to 325°F.
• Line the 8 by 8-inch pan with fresh foil or parchment paper and spray with nonstick cooking spray.
• In a large microwave-safe bowl, melt the butter in the microwave until melted. Whisk in the sugars. Let cool until just warm.
• Add in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, oil, and cocoa powder. With a rubber spatula, stir in the flour, cornstarch, salt, espresso powder, and cinnamon until combined.
• Spread half the brownie batter evenly into the prepared pan. Place the frozen sheet of cookie butter over the batter. Pour the remaining batter on top, covering completely. Sprinkle with the chopped cookies and lightly press them into the top.
• Place in the oven and bake for 32 to 35 minutes, or until the brownies are set. Do not overcook.
• Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.