• Choose a category
• All
• Classic-Fiction

Fragrant and flavorful are the catchwords for these elegant bars. Cardamom is often used in Scandinavian baking and is particularly delicious here in combination with chocolate and citrus. If you cannot find it, ground coriander or nutmeg may be substituted. Perfect for spring dining and celebrating, these delicious mouthfuls are sure to awaken your taste buds.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

3 large eggs

3 ½ tablespoons all-purpose flour

2 teaspoons vanilla extract

¾ teaspoon ground cardamom

¼ teaspoon salt

1½ cups sliced almonds

1½ cups powdered sugar

2 tablespoons freshly squeezed orange juice

2 teaspoons grated orange zest

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 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 eggs, flour, vanilla, cardamom, and salt in a medium mixing bowl with an electric mixer set on medium about 2 minutes or until smooth; stir in the almonds. Spread the mixture over hot crust.

Bake for 18–21 minutes or until top is golden brown and set around edges. Transfer to wire rack to cool. Whisk the powdered sugar, orange juice, and zest in a small mixing bowl until smooth; spread evenly over bars.

MAKES 24 LARGE OR 36 SMALL BARS.

CARMELITAS (CAKE MIX)

Pick up a good book, brew a pot of coffee, and head to your favorite easy chair with one of these carmelita bars in hand. Don’t forget the napkin as these treats are definitely on the (deliciously) gooey side.

1 (18.25-ounce) package yellow cake mix

1 cup (2 sticks) butter, melted

2 cups quick-cooking oats

2 cups miniature semisweet chocolate chips, divided

1 (16-ounce) container caramel apple dip

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 and melted butter in a large bowl. Blend 1–2 minutes with an electric mixer set on low speed until well blended. Stir in oats until blended. Press half of mixture evenly into prepared pan. Add 1 cup miniature chocolate chips to remaining mixture; set aside momentarily.

In a medium bowl stir together the caramel dip and remaining 1 cup chocolate chips. Pour caramel mixture over prepared crust and sprinkle with reserved crumb mixture.

Bake 28–30 minutes or until topping is firm to the touch. Transfer to a wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

CARMELITAS (COOKIE DOUGH)

For a few selfish moments I came close to dubbing these scrumptious bake-house bars “Camilla-litas.” Of all the cookies in this book, I could easily eat these every day without ever tiring of them. I prefer them with milk chocolate chips, but I have also made them with butterscotch, white chocolate, and cinnamon chips, all to rave reviews.

2 (16.5-ounce) rolls refrigerated sugar cookie dough

1¾ cups quick-cooking oats, divided use

2/3 cup packed dark brown sugar, divided

2 teaspoons vanilla extract, divided

1 (14-ounce) bag caramels, unwrapped

½ cup (1 stick) butter

1 (14-ounce) can sweetened condensed milk

1 cup semisweet chocolate chips

Preheat oven to 350°F.

Break up 1 roll of the cookie dough into a large bowl. Sprinkle with ¾ cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla. Mix well with fingers until blended. Press evenly into bottom of ungreased 13 x 9-inch pan to form crust.

Bake crust for 13–18 minutes or until light golden brown.

Meanwhile, break up remaining roll of the cookie dough in same bowl. Sprinkle with remaining ¾ cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla.