The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [116]
MAKES 48 BARS.
BLACK FOREST BITES
These cookies are based on the flavors of a far more complicated chocolate and cherry torte called Schwarzwalder Kirschtorte. It hails from the Black Forest region of Germany—hence the shortened name, Black Forest Torte. The classic flavor combination still holds tremendous appeal when simplified into these no-bake petites.
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
1 cup miniature marshmallows
½ teaspoon almond extract
2/3 cup dried cherries or cranberries
2 cups crisp rice cereal
Lightly spray an 8 x 8 x 2-inch square baking pan with nonstick cooking spray; set aside.
Place the chocolate chips and shortening in a medium saucepan over low heat. Stir until chips are melted and mixture is smooth. Remove from heat and stir in the marshmallows, almond extract, cherries, and cereal. Mix well.
Using a large square of wax paper, press and spread mixture into the prepared pan. Chill until set. Cut into 24 small squares. Store in covered containers between layers of wax paper.
MAKES 24 “BITES.”
BLACKBERRY CHEESECAKE BARS
The popularity of cheesecake doesn’t seem to end. Thank goodness. This version gives the tried-and-true classic a contrasting cookie base and a delicious swirl of blackberry jam. Cut them small and serve in the most casual of circumstances or cut them big and plate them with a handful of fresh berries for a sophisticated dinner finale.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
2 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup blackberry (or other fruit) preserves, room temperature
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust.
Bake for 10–13 minutes or until dough is golden brown (dough will appear slightly puffed). Remove from oven.
Meanwhile, beat the cream cheese and sugar in a medium bowl with electric beaters on high until smooth. Add eggs and vanilla; beat until just combined. Spread cream cheese mixture evenly over hot cookie base; dollop with teaspoons of blackberry jam. Swirl cream cheese filling and jam slightly with the tip of a knife.
Bake in middle of oven until slightly puffed, 22–25 minutes. Cool completely in pan and cut into bars; chill.
MAKES 24 BIG BARS.
Baker’s Note
The preserves will be easier to swirl if they are room temperature instead of chilled.
BLACK-BOTTOM BANANA CHEESECAKE BARS
Looking for a stylish dessert to wrap up a casual summer gathering? You can both cool things down and fire things up when you pull these pretty (and very chocolate) cheesecake bars out of the icebox.
1 (18.25-ounce) package devil’s food cake mix
3 (8-ounce) packages cream cheese, softened
3 large eggs
½ cup (1 stick) butter, melted
1 cup miniature semisweet chocolate chips
1 cup mashed ripe banana (about 2 large bananas)
1 cup powdered sugar, plus 1–2 tablespoons for garnish
1½ teaspoons vanilla extract
Preheat oven to 350°F (or 325°F 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).
Place the cake mix, 4 ounces (half of one 8-ounce package) of the softened cream cheese, 1 of the eggs, and the melted butter in a large bowl. Blend for 2 minutes with an electric mixer set on low speed until well blended. Stir in chocolate chips. Press mixture into bottom of prepared pan. Bake crust for 15 minutes.
While crust bakes, place the remaining cream cheese, mashed banana, 1 cup powdered sugar, and vanilla extract in a medium bowl. Blend for 2 minutes with electric