The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [118]
While crust bakes, beat the cream cheese and brown sugar with an electric mixer set on high until smooth. Add the remaining eggs and vanilla; beat until just blended. Stir in 1 cup of the toffee bits; pour mixture over hot crust and sprinkle with remaining toffee bits.
Return to oven and bake 25–28 minutes, until center is just barely set. Transfer to a wire rack and cool completely. Refrigerate for at least 3 hours until chilled.
MAKES 24 LARGE OR 36 SMALL BARS.
BROWN SUGAR-MILK CHOCOLATE MERINGUE BARS
Growing up, I loved lemon meringue pie, but only the lemon filling and crust—I thought the puffy meringue was some sort of penance for an otherwise heavenly dessert. Some years later, I had my first crisp meringue at a neighborhood bakery. Crisp and crunchy—it was nothing like the seepy version I was used to, and I was instantly hooked. These bars have the same crispy meringue, made even better with brown sugar, wrapped around a milk chocolate and almond filling.
1 (18.25-ounce) package German chocolate cake mix
½ cup (1 stick) butter, melted
2 large egg yolks
1 (12-ounce) package (2 cups) milk chocolate chips
1 cup sliced almonds, divided
4 large egg whites, room temperature
1 cup packed dark brown sugar
Preheat oven to 375°F (or 350°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, melted butter, and egg yolks in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture evenly into prepared pan.
Bake crust for 20 minutes. Remove pan from oven (leave oven on). Sprinkle with chocolate chips and ½ cup of the almonds. Transfer to wire rack while preparing meringue.
In a large mixing bowl beat the egg whites with an electric mixer set on high until frothy. Gradually add brown sugar; beat until stiff peaks form. Carefully spread meringue over chips and nuts. Sprinkle with remaining ½ cup almonds.
Bake for an additional 13–15 minutes or until meringue is golden brown. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
DARK CHOCOLATE–RASPBERRY MERINGUE BARS: Prepare as directed above but use semisweet chocolate chips in place of the milk chocolate chips and eliminate the almonds. After sprinkling crust with chocolate chips, dollop ½ cup seedless raspberry preserves, by teaspoons, over the chips. Use plain white granulated sugar in place of the brown sugar in the meringue.
BURST OF LIME BARS
Imagine your favorite silken lemon bar; add a twist of lime and a kick of ginger and you know what this bar tastes like. It’s an incomparable cookie for any occasion with an incredible flavor unlike any other.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
4 large eggs
1½ cups granulated sugar
¾ cup fresh lime juice
1/3 cup all-purpose flour
1 teaspoon ground ginger
3 tablespoons sifted powdered sugar
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 light golden brown (dough will appear slightly puffed). Remove from oven.
Meanwhile, whisk together eggs and granulated sugar in a medium bowl until blended; whisk in lime juice, flour, and ginger. Pour mixture over warm, partially baked crust.
Reduce oven temperature to 300° and bake bars in middle of oven until just set, about 30 minutes. Cool completely in pan; cut into bars. Sift powdered sugar over bars before serving.
MAKES 36 BARS.
BUTTER RUM BARS WITH COCONUT AND MACADAMIA NUTS
End your next summer BBQ on a sweet note with these easy, island-inspired bars.
1 (18.25-ounce) package