The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [112]
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil or ½ cup (1 stick) unsalted butter, melted
1/3 cup milk
3 large eggs
1 1/3 cups quick-cooking or old-fashioned oats, divided
1½ cups carob chips or semisweet chocolate chips, divided
1½ cups lightly salted mixed nuts, coarsely chopped, divided
1 cup dried cranberries
Preheat oven to 350°F (325° for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or line pan with foil; see page xxiv).
Combine the brownie mix, oil, milk, and eggs in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Stir in 1 cup of the oats, 1 cup of the chips, 1 cup of the nuts, and the dried cranberries. Spread batter into prepared pan. Sprinkle with remaining 1/3 cup oats, remaining ½ cup chips, and remaining ½ cup nuts; gently press into batter.
Bake for 28–30 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool completely. Cut into squares.
MAKES 24 LARGE OR 36 SMALL BARS.
BAKLAVA BARS
The flavor of baklava—a butter-rich, many-layered Greek pastry, rich with spices, nuts, and lemon—is simplified here in an easy-to-prepare bar recipe.
1 (18.25-ounce) package yellow cake mix
¾ cup (1½ sticks) butter, melted, divided
4 large eggs
1 cup packed light brown sugar
1 cup honey
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1½ cups chopped walnuts
Preheat oven to 350°F (or 325° for dark-coated metal pan). Position oven rack in middle of oven. Spray a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Place the cake mix and ½ cup melted butter in a large bowl. Blend with an electric mixer set on medium speed until blended and crumbly. Press mixture into the prepared pan. Bake for 15 minutes.
Beat the eggs in a large mixing bowl with a fork while crust bakes. Whisk in the brown sugar, honey, remaining melted butter, lemon zest, vanilla extract, and cinnamon; stir in the walnuts. Spread mixture evenly over warm base layer.
Bake for an additional 40–45 minutes or until filling is set. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
BAKLAVA CRISPY BARS
Baklava is a butter-rich, layered Greek pastry, filled with spices, lemon, honey and nuts. While this crispy, no-bake bar is a significant departure from the original in terms of form, it captures the much beloved combination of flavors.
2 tablespoons butter
1/3 cup honey
4 cups miniature marshmallows
1½ teaspoons ground cinnamon
1 tablespoon grated lemon zest
6 cups oats and honey crispy cereal
1 cup chopped walnuts
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Melt the butter with the honey in a large saucepan or Dutch oven set over low heat, stirring until blended. Add the marshmallows, cinnamon, and lemon zest; cook and stir until melted and blended. Add the cereal and walnuts; mix well.
With a large square of wax paper, press cereal mixture firmly into prepared pan. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BIG BARS.
BANANA BARS
These delicious confections are just as delightful eaten during a midmorning coffee break as they are devoured as a midnight snack. If you are not a coconut fan, leave it out and substitute an extra ½ cup of cereal in its place.
¼ cup (½ stick) butter
1 (10-ounce) bag marshmallows
6 cups crisp rice cereal
1 cup coarsely crushed dried banana chips
1 cup coarsely chopped, lightly salted roasted cashews, peanuts, or macadamia