The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [123]
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
1 (7-ounce) package (about 2 2/3 cups) sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chunks or chips
1 cup chopped pecans
30 caramels, unwrapped
2 tablespoons milk
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix and melted butter in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan. Bake for 15 minutes. Remove from oven (leave oven on).
Meanwhile, mix the coconut, condensed milk, and vanilla in a medium mixing bowl until blended; spread over hot crust and sprinkle with the chocolate chunks and pecans.
Bake for an additional 18–20 minutes or until coconut is lightly browned. Transfer to wire rack.
Melt caramels and milk in a medium saucepan set over low heat, stirring until melted and smooth. Drizzle over bars. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
CARAMEL FUDGE BARS
With a dream-team combination of caramel and chocolate fudge, these bars could win any popularity contest.
54 flaky, buttery rectangular crackers (e.g., Waverly or Club crackers)
1 (14-ounce) can sweetened condensed milk
1 cup firmly packed dark brown sugar
½ cup (1 stick) butter
6 tablespoons milk, divided use
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup creamy peanut butter
Lightly spray a 13 x 9 x 2-inch pan with nonstick cooking spray; set aside. Place half of the crackers in bottom of the prepared pan.
Combine the sweetened condensed milk, brown sugar, butter, and 4 tablespoons (¼ cup) of the milk in a medium saucepan. Cook over low heat until butter is melted, stirring frequently. Increase heat to medium-high; bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the graham cracker crumbs.
Pour and spread half of caramel mixture over crackers in pan. Arrange remaining crackers over caramel. Top with remaining caramel mixture.
Heat the chocolate chips and remaining milk in a small saucepan over low heat, stirring until chocolate is melted and smooth. Stir in the peanut butter until well blended. Spread chocolate mixture over bars. Refrigerate for 30 minutes or until set. Cut into 36 bars. Store in covered containers between layers of wax paper.
MAKES 36 BARS.
CARAMEL MALLOW BROWNIE BARS
Bauer’s Candies, Inc., located in Lawrence-burg, Kentucky, makes a special candy that ranks at the very top of my all-time favorites. Known as a “modjeska,” it is a caramel-covered marshmallow that tastes like a piece of heaven. These bars were inspired by modjeskas, with an additional tweak of chocolate. You won’t be disappointed!
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
1 large egg
1 (17-ounce) jar premium caramel ice cream topping
3 cups miniature marshmallows
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix, melted butter, and egg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Reserve 2/3 cup of mixture; press remaining mixture into prepared pan.
Bake for 21–24 minutes or until center is set (do not overbake). Pour caramel topping over hot crust. Sprinkle with marshmallows. Spoon remaining brownie mixture randomly over bars.
Bake for an additional 6–8 minutes or until marshmallows are puffed and lightly browned (do not overbake). Transfer to a wire rack and cool completely. Cut into bars.