The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [114]
½ cup mashed, ripe banana (about 1 medium banana)
1½ tablespoons all-purpose flour
6 tablespoons thick caramel ice cream topping, divided
1 large egg yolk
1½ teaspoons rum (or brandy) extract
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
½ cup chopped pecans
Preheat oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick spray or line with foil.
Beat the cream cheese, mashed banana, flour, 2 tablespoons caramel topping, egg yolk, and rum extract in a medium bowl with electric beaters until smooth; set aside.
Cut cookie dough in half. Press half of the dough in bottom of the prepared pan. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of cookie dough and pecans over cream cheese mixture; gently press into cream cheese layer.
Bake for 33–36 minutes or until the crust is golden brown and firm to the touch. Cool completely. Drizzle with remaining caramel topping. Cut into bars. Serve room temperature or chilled. Store in refrigerator.
MAKES 16 BARS.
Baker’s Note
For a chocolate twist, use chocolate-chip cookie dough in place of sugar cookie dough.
BANANA MONKEY BARS
What are you waiting for? Any time is a good time to get together with friends and family—and bring along a great recipe you can share and you’ll soon be known for. Like these quick and delicious banana bars that are made with ingredients likely in your pantry already.
1 (18.25-ounce) package yellow cake mix
1/3 cup vegetable oil
1 large egg
1 cup chopped nuts (e.g., peanuts, walnuts, or pecans)
1 (14-ounce) can sweetened condensed milk
1 cup mashed banana (about 2 medium bananas)
1 cup butterscotch baking chips (or milk chocolate chips)
1 1/3 cups sweetened flaked coconut
Preheat oven to 350°F (or 325° for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Beat cake mix, oil, and egg in a large bowl with electric mixer set on medium speed until well blended and crumbly. Stir in the nuts. Set aside 1 cup of the crumb mixture. Firmly press remaining crumb mixture on bottom of prepared pan.
Combine the condensed milk and mashed banana in a small bowl; pour evenly over crust. Top with butterscotch chips and coconut; press down firmly. Sprinkle with reserved crumb mixture.
Bake for 25–28 minutes or until lightly browned. Transfer to wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
BERRY-BERRY CHOCOLATE STREUSEL BARS
When the next pitch-in party comes along, make a batch of these bars and prepare for accolades. I guarantee you won’t be bringing any home.
1 (19.5- to 19.8-ounce) package brownie mix
2 ¼ cups quick-cooking oats
2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
1 (12-ounce) package frozen blueberries, thawed
¾ cup seedless raspberry jam
2 tablespoons all-purpose flour
1 tablespoon grated lemon peel
Preheat oven to 350°F (325°F 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 foil-line pan; see page xxiv).
Mix the brownie mix, oats, cinnamon, and melted butter in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan.
Stir together the blueberries, jam, flour, and lemon peel in a medium mixing bowl. Spoon and spread berry mixture over prepared crust; top with reserved crumb mixture and press down gently.
Bake for 30–34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
BLACK AND TAN ESPRESSO BARS
The symphony of chocolate and espresso in these sublime bars is sure to get a standing ovation. For a coffee-lover’s gift, pair these grown-up bars with a bag of coffee beans or a gift certificate to the local coffeehouse.
2 cups crushed creme-filled chocolate cookies (e.g., Oreos)
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