Step 1

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13-inch baking pan with cooking spray or softened butter. Line the pan with a sheet of parchment paper that covers the bottom and extends up past the 2 long sides to form a sling.

Step 2

Melt 1 stick unsalted butter in the microwave, on the stovetop, or in the warming oven. Transfer to a medium bowl. Add 2 cups Biscoff, gingersnap, or cinnamon graham cracker crumbs, 1 tablespoon ground coffee or espresso (not instant), and 1/2 teaspoon kosher salt. Stir to combine.

Step 3

Transfer to the baking pan. Top with a sheet of parchment paper and firmly and evenly press into the bottom. Remove the parchment and set aside.

Step 4

Pour 1 (14-ounce) can sweetened condensed milk over the crust and spread into an even layer. Sprinkle evenly with 1 1/2 cups roasted, salted pistachios, 1 cup semisweet or bittersweet chocolate chips, 1/2 cup dried tart cherries or cranberries, and 1/2 cup coarsely chopped candied orange peel. Cover with the reserved parchment paper and press down firmly so the toppings stick to the condensed milk. Remove the parchment paper.

Step 5

Bake until the top is lightly golden-brown, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. If time allows, refrigerate for at least 30 minutes, which helps create smoother cuts and a gooier texture.

Step 6

Run a knife around the edges of the pan to loosen the bars. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces (5 cuts lengthwise, 3 cuts crosswise), or into any size squares, diamonds or rectangles you like. The bars will keep at room temperature in an airtight container for a few days, but they are especially delicious right from the refrigerator, where they’ll keep for up to 1 week.