The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [119]
½ cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
2 large eggs
2 tablespoons dark rum (or 2 teaspoons rum-flavored extract)
1½ cups sweetened shredded coconut
1 cup chopped macadamia nuts
1 cup milk or white chocolate chips
1 tablespoon vegetable shortening
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 cake mix and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes.
While crust bakes, whisk the condensed milk, eggs, and rum in a medium bowl until blended; stir in coconut and macadamia nuts. Pour mixture over partially baked crust.
Bake for 18–20 minutes longer or until golden at edges and just set at the center. Transfer to a wire rack.
In small saucepan set over low heat melt the chocolate chips with the shortening until melted and smooth. Drizzle over bars; cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
BUTTERSCOTCH BLONDIES
The brownie has legions of loyal fans, but the blondie has a multitude of equally steadfast enthusiasts. The reasons are clear: a rich and chewy butterscotch bar, studded with more butterscotch or a contrast of chocolate chips, and highly transportable to boot.
1 (18.25-ounce) package yellow cake mix
¼ cup packed dark brown sugar
2 large eggs
½ cup (1 stick) butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or butterscotch baking chips
1 cup chopped pecans, optional
Preheat oven to 350°F. Position oven rack in center of oven. Set aside a 13 x 9-inch baking pan.
Blend the cake mix, brown sugar, eggs, melted butter, and vanilla extract in a large mixing bowl with electric mixer on low speed for 1–2 minutes until all dry ingredients are moistened. Mix in the chocolate chips or butterscotch chips (dough will be stiff).
Spoon the dough into the ungreased pan; spread dough evenly with rubber spatula or fingers (dough will puff and spread as it bakes). If desired, sprinkle with chopped pecans; gently press into dough.
Bake for 22–25 minutes or until the bars are golden brown but still soft. Transfer pan to a wire rack and cool completely. Cut into bars or squares.
MAKES 24 LARGE OR 36 SMALL BARS OR SQUARES.
Variations:
APPLE BLONDIES WITH CARAMEL FROSTING: Prepare as directed above but substitute 1 cup peeled, chopped tart apple (about 1 large apple) for the chocolate chips (pecans are still optional). Frost cooled blondies with Caramel Frosting (see page 374).
WHITE CHOCOLATE BLONDIES: Prepare as directed above but eliminate the brown sugar, substitute vanilla cake mix for the yellow cake mix, use white chocolate chips in place of semisweet chocolate chips, and use ½ teaspoon almond extract in place of the vanilla extract. If nuts are desired, substitute an equal amount of sliced or slivered almonds for the pecans.
BUTTERSCOTCH PUDDING BARS
Rich and creamy, these bars dazzle with their deep butterscotch flavor. It’s a great way to enjoy the comforts of pudding in hand-held form.
11 tablespoons butter, divided
2 cups crushed creme-filled vanilla sandwich cookies (about 24 cookies)
¼ cup cornstarch
2 ½ cups half and half, divided use
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Melt 6 tablespoons of the butter in a large nonstick skillet set over medium-high heat. Combine the melted butter and cookie crumbs 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.
In a small bowl whisk the cornstarch and ½ cup of the half and half until the cornstarch is dissolved; set aside.
Combine the brown sugar and remaining