The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [124]
MAKES 24 LARGE OR 36 SMALL BARS.
CARAMEL MALLOW BUTTERSCOTCH BARS
We all know about the great matches that chocolate and peanut butter, lemon and ginger, and cinnamon and vanilla make. Well, here’s another made-for-each-other combination: caramel and marshmallow. Prepare to hoot and holler when you take a bite.
1 (18.25-ounce) package yellow cake mix
¼ cup (1 stick) butter, melted
¼ cup water
¼ cup packed light brown sugar
2 large eggs
3 cups miniature marshmallows
1 cup butterscotch baking chips
¾ cup caramel ice cream topping
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, melted butter, water, brown sugar, and eggs in a large bowl. Blend with an electric mixer for 1–2 minutes on medium speed, until well blended and crumbly. Press mixture evenly in prepared pan.
Bake for 15–18 minutes or until golden. Remove from oven and sprinkle with marshmallows and butterscotch baking chips.
Bake 5–8 minutes longer or until marshmallows are puffed and golden. Transfer to wire rack and cool completely. Drizzle with caramel topping. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
CARAMEL MOCHA CRUNCH BARS
Caramel and coffee pair perfectly with chocolate. All three taste wonderful when stirred together in these rich bars. If you prefer to skip the nuts, leave them out and add an extra cup of cereal to the mix. And if you prefer milk or semisweet chocolate to white, go ahead and make the switch.
1 (14-ounce) bag caramels, unwrapped
2 tablespoons butter
2 tablespoons water
2 teaspoons instant espresso or coffee powder
6 cups cocoa-flavored crisp rice cereal
1 cup coarsely chopped roasted, lightly salted cashews or almonds
1 cup white chocolate chips, divided
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Microwave the caramels, butter, water, and espresso powder in a large microwave-safe mixing bowl on high for 3 minutes or until melted and smooth, stirring after each minute.
Add the cereal and nuts. Stir until well coated. Add ½ cup white chocolate chips, stirring until combined.
Using a large piece of wax paper, press mixture evenly into prepared pan. Let stand for about 2 minutes. Sprinkle the remaining white chocolate chips over the mixture. Using wax paper, press the chips evenly into the bars. Cut into large bars when cool. Store in covered containers between layers of wax paper.
MAKES 24 BARS.
CARAMEL ROCKY ROAD BARS
Sometimes mistakes are wonderful. Case in point, these bars, which were originally supposed to have chocolate fudge topping. But when I asked a friend to pick up the ingredients to test these one day, she came back with caramel. I decided “what the heck” and gave it a try. What a treat! They are favorites wherever they go. Any caramel topping will do, but for a truly amazing bar, buy a premium brand.
1½ cups lightly salted peanuts, divided
1 (18.25-ounce) package devils food cake mix
1 cup (2 sticks) butter, melted
2 ¼ cups quick-cooking oats
1 (17.5-ounce) jar caramel ice cream topping
4 cups miniature marshmallows
1½ cups semisweet chocolate chips
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).
Coarsely chop ½ cup of the peanuts. Place the chopped peanuts, cake mix, and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until well blended. Stir in oats until blended. Press half of mixture evenly into prepared pan.
Pour caramel topping evenly over crust. Sprinkle with marshmallows, remaining 1 cup peanuts, and chocolate chips. Top with reserved oat mixture; press down gently.
Bake for 30–34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
CARDAMOM,