The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [115]
1/3 cup milk
2 teaspoons unflavored gelatin
2 tablespoons instant espresso or coffee powder
1 (14-ounce) can sweetened condensed milk, chilled in refrigerator overnight
¾ cup sour cream
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand 10 minutes to soften. Add the espresso powder to saucepan and turn the heat under saucepan to medium. Whisk and stir until liquid is very hot (but not boiling) and the gelatin is completely dissolved. Remove from heat and cool for 15–20 minutes until lukewarm.
Whisk the chilled sweetened condensed milk and sour cream in a medium bowl until blended. Gradually add gelatin mixture, whisking until well blended. Pour and spread evenly over prepared crust. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into 24 bars. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 24 BARS.
BLACKBERRY MASCARPONE BARS
Extra-rich and creamy mascarpone, a soft Italian cheese similar to cream cheese, teams up with the bright flavor of fresh blackberries in these stylish cookies. If mascarpone is unavailable, substitute one (8-ounce) package of cream cheese.
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
½ cup milk
2 ¼ teaspoons unflavored gelatin
1 (8-ounce) container mascarpone cheese, room temperature
½ cup sour cream
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon ground cardamom
1 cup fresh blackberries
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand 10 minutes to soften. Turn the heat under saucepan to medium. Whisk and stir until milk is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and set aside momentarily.
Beat the mascarpone cheese, sour cream, powdered sugar, vanilla, and cardamom in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatin-milk mixture, beating on low speed and occasionally scraping sides of bowl with rubber spatula, until well blended.
Pour and evenly spread mascarpone mixture over prepared crust. Press the blackberries into the top of the bars. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into 16 bars. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 BARS.
BLACK-BOTTOMED BUTTERSCOTCH BARS
These showy cookies feature a rich, dark chocolate bottom, a smooth butterscotch top and a crunchy crown of peanuts. They’ll surely attract a following of enthusiasts whenever you make them.
6 tablespoons (¾ stick) butter, melted
1 cup creamy peanut butter
1½ cups sifted powdered sugar
1 (9-ounce) package chocolate wafers, crushed into crumbs
1 (11-ounce) package (about 2 cups) butterscotch baking chips
¼ cup heavy whipping cream
¾ cup chopped roasted, lightly salted peanuts or cashews
Set aside an ungreased 13 x 9 x 2-inch baking pan.
Mix the melted butter, peanut butter, and powdered sugar in a large mixing bowl with a wooden spoon until blended. Stir in the chocolate wafer crumbs until combined. Press evenly into baking pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.
Melt the butterscotch chips with the whipping cream in a heavy medium saucepan set over low