The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [127]
Transfer to a wire rack and immediately sprinkle with marshmallows. Return to oven and bake 2 minutes longer or until marshmal-lows begin to puff. Remove from oven; transfer to a wire rack to cool.
Meanwhile, combine condensed milk and peanut butter in heavy saucepan over medium heat,; stir until slightly thickened, 5–6 minutes. Remove from heat; stir in vanilla, noodles, and nuts. Spread evenly over marshmallows. Transfer to wire rack and cool completely. Chill for 1 hour in refrigerator. Cut into bars. Store loosely covered at room temperature.
MAKES 24 LARGE OR 36 SMALL BARS.
CHEESECAKE BARS
A silky layer of vanilla cream cheese atop a buttery cookie crust makes for one fine bar cookie.
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
½ cup milk
2 teaspoons unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 cup sour cream
¾ cup powdered sugar
1½ teaspoons 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.
Combine the sugar cookie crumbs and melted butter 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.
Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Turn the heat under saucepan to medium. Whisk and stir until milk is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and set aside momentarily.
Beat the cream cheese, sour cream, powdered sugar, and vanilla in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatin-milk mixture, beating on low speed and occasionally scraping sides of bowl with rubber spatula, until well blended.
Pour and spread cream cheese mixture evenly over prepared crust. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 BARS.
CHEESECAKE-FILLED CHOCOLATE STREUSEL BARS
Take heart as you take up spoon and bowl to make these soon-to-be-classic bar cookies. A chocolate crumble cookie bottom and topping with a smooth layer of cheesecake sandwiched in between? Pure comfort.
1 (19.5- to 19.8-ounce) package brownie mix
2 ¼ cups quick-cooking oats
1 cup (2 sticks) unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
½ cup sugar
2 large eggs
1½ teaspoons vanilla extract
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, oats, and melted butter in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan.
Beat the cream cheese and sugar in a medium mixing bowl with electric mixer set on high until smooth. Add eggs and vanilla; beat until just blended. Spoon and spread cheesecake mixture over base layer; top with reserved crumb mixture and press down gently.
Bake for 30–34 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.
CHERRY PIE BARS
Come cherry season, it’s hard to escape the allure of the sweet little fruits. But if the notion of baking a pie seems like too much work, consider these simple bars, which offer the pleasure of pie with a lot less effort.
1 (18.25-ounce) package vanilla cake mix
8 tablespoons (1 stick) butter, melted, divided
1¼ cups quick-cooking oats, divided
1 large egg
1 (21-ounce) can cherry pie filling
¼ cup packed