All-New Cake Mix Doctor - Anne Byrn [185]
Keep It Fresh! Store the torte, wrapped in aluminum foil, at room temperature for up to five days. Freeze the torte, wrapped in aluminum foil, for up to three months. Let the torte thaw on the counter overnight before serving.
Recipe Reminders
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CHOCOLATE CHIP COOKIE BARS
IT’S A TOSS-UP as to what is more enjoyable, eating chocolate chip cookies or these delectable cookie bars. Crammed with brown sugar and semisweet chocolate chips, they resemble made from scratch cookies, except these bars are faster to assemble. Aviva Korngold of Hicksville, New York, shared this recipe for cookie fans who lack the time to make cookies.
makes:
at least 30 bars
prep:
10 minutes
bake:
43 to 48 minutes
cool:
30 minutes
Vegetable oil spray, for misting the pan
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix
8 tablespoons (1 stick) butter, melted
⅔ cup milk
½ cup packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of a 13 by 9–inch baking pan with vegetable oil spray and set the pan aside.
2. Place the cake mix, pudding mix, butter, milk, brown sugar, eggs, and vanilla in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, 30 seconds. Turn off the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is well combined, 1 minute longer. Fold in the chocolate chips. Transfer the batter to the prepared baking pan, smoothing the top with the rubber spatula so that it reaches the sides. Place the pan in the oven.
3. Bake the cookie bar batter until the edges are well browned and the center is firm to the touch, 43 to 48 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting the bars (see page 400) and serving.
Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the bars in the pan, covered with aluminum foil, for up to three months. Let the bars thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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ORANGE CHOCOLATE CHIP BARS
I’VE LEARNED that some people love the combination of orange and chocolate and others don’t get it. My younger daughter loves chocolate with orange. She always hopes for a “chocolate orange” in her Christmas stocking. Shaped like a small