The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [120]
Pour and spread mixture evenly over prepared crust. Place a piece of plastic wrap directly on filling. Refrigerate for 4–6 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.
BUTTERY GOOEY CHESS SQUARES
When your kitchen is filled with the enticing aroma of vanilla and butter, you’ll know that weekend baking will never be the same. These delectable treats are made with a buttery cake mix dough on the bottom and a generous layer of more butter, cream cheese, and vanilla on top—irresistible!
1 cup (2 sticks) butter, divided
1 (18.25-ounce) package yellow cake mix
4 large eggs
1 (8-ounce) package cream cheese, softened
2 teaspoons vanilla extract
1 (16-ounce) box powdered sugar
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).
Melt ½ cup (1 stick) of the butter in a small saucepan set over low heat. Beat the cake mix, melted butter, and 1 egg in a large bowl with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough). Pat the dough evenly into the prepared pan. Set aside momentarily.
Melt the remaining butter in a small saucepan set over low heat. Beat the softened cream cheese and vanilla extract in a large bowl with an electric mixer set on medium speed until smooth, scraping down sides of bowl occasionally. Add the melted butter and remaining 3 eggs; blend until smooth. Add the powdered sugar; blend until smooth.
Spread cream cheese mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
CALIFORNIA DRIED FRUIT AND NUT BARS
Dried fruit makes a great, wholesome cookie in short order. Any combination of chopped dried fruit will work here. To avoid the chopping step, look for pre-chopped dried fruit mixes in the supermarket where raisins are shelved. They are typically packaged in traditional blends (e.g., dried raisins, cranberries, apricots, and plums) or in unusual blends such as tropical fruit medleys.
½ cup (1 stick) butter
½ cup firmly packed light brown sugar
2 large egg yolks, slightly beaten
1 cup mixed dried fruits, chopped
1 cup lightly salted, coarsely chopped roasted nuts
2 cups crisp rice cereal
Lightly spray a 9 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Melt the butter in a large nonstick skillet. Remove from heat and add the brown sugar and egg yolks. Return to low heat and cook and stir until mixture simmers and thickens slightly. Remove from heat and stir in the dried fruits, nuts, and cereal. Cool for 5 minutes.
With a large square of wax paper, firmly press mixture into prepared pan. Cool completely. Cut into 16 bars. Store in covered containers between layers of wax paper.
MAKES 16 BARS.
CANDY BAR BARS
These over-the-top bars are intense, rich, and chocolate to the max.
1 (19.5- to 19.8-ounce) package brownie mix
1/3 cup vegetable oil
¼ cup water
2 large eggs
30 caramels, unwrapped
1 (14-ounce) can sweetened condensed milk
½ cup (1 stick) butter
2 cups coarsely chopped chocolate candy bars (e.g., Snickers, Butterfinger, or Heath)
1½ cups pecan halves, coarsely chopped
Preheat oven to 350°F. Foil-line a 13 x 9-inch baking pan.
Combine the brownie mix, oil, water, and eggs in a medium bowl with a wooden spoon until just blended and all dry ingredients