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By Root 1156 0

Ohio. The cake mix, butter, and egg mixture forms a crust onto which you pour a cheesecake-like coconut mixture that bakes up tasting like a coconut cream pie. The story goes that these bars are so rich and delicious that they disappear quickly, thus the name.

makes:

at least 30 bars

prep:

15 minutes

bake:

45 to 50 minutes

cool:

30 minutes

1 package (18.25 ounces) plain yellow cake mix, or 1 package (18.5 ounces) plain butter recipe golden cake mix

8 tablespoons (1 stick) butter, melted

3 large eggs

1 package (8 ounces) reduced-fat cream cheese, at room temperature

1 teaspoon pure vanilla extract

2 cups confectioners’ sugar, sifted (see Note)

½ cup sweetened flaked coconut

½ cup chopped pecans (optional)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 13 by 9–inch metal baking pan.

2. Place the cake mix, butter, and 1 egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, 1 minute. Press the batter into the bottom and partially up the sides of the baking pan and set the pan aside.

3. Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the remaining 2 eggs and the vanilla and confectioners’ sugar and beat on low speed until smooth and combined, 1 minute. Fold in the coconut. Pour the mixture over the crust and smooth the top with a rubber spatula. Scatter the pecans, if using, over the top. Place the pan in the oven.

4. Bake the bars until the edges are well browned and the center is firm to the touch, 45 to 50 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, in the refrigerator for up to five days.

Note: I reduced the confectioners’ sugar in P. Jean’s recipe to 2 cups. If the cream cheese mixture is not sweet enough for you, add up to 1 cup more sugar.

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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TURTLE BARS

WHEN I’M TESTING RECIPES it really helps to get the baked goods out of the house! It so happened there was a dinner for the parents in my younger daughter’s grade. Some of the moms were asked to bring dessert. I brought an assortment of bars, and at the end of the evening I noticed all the Turtle Bars were gone. I understand why—the gooey caramel center is irresistible, just as it is hard to beat in the chocolate candy by the same name.

makes:

at least 30 bars

prep:

25 minutes

bake:

40 to 45 minutes

cool:

35 minutes

Vegetable oil spray, for misting the pan

1 package (14 ounces) caramels (about 52)

4 tablespoons (½ stick) butter, plus 8 tablespoons (1 stick) butter, melted

½ cup heavy (whipping) cream or evaporated milk

1 package (18.25 ounces) plain German chocolate cake mix

1 tablespoon unsweetened cocoa powder

2 large eggs

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped pecans or walnuts

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 metal baking pan with vegetable oil spray and set the pan aside.

2. Unwrap the caramels and place them in a heavy medium-size saucepan with the 4 tablespoons of butter and the cream. Cook, stirring constantly, over low heat until the caramels melt and the sauce is smooth, 7 to 8 minutes. Remove the pan from the heat