The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [130]
1 large egg
2 tablespoons milk
1 (8-ounce) package cream cheese, softened
1 (12-ounce) jar caramel ice cream topping
2 cups milk or semisweet chocolate chips
1 cup cocktail peanuts
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).
Mix the cake mix and oats in a large bowl. Using your fingers or a pastry blender, cut in the peanut butter until mixture resembles fine crumbs. Beat the egg with the milk in a small cup; add to the oat mixture, stirring until well blended. Reserve 1 cup of the oat mixture; press remaining mixture into bottom of prepared pan.
Beat the cream cheese in a medium bowl with an electric mixer set on medium speed until smooth. Add caramel topping; beat until smooth. Spread cream cheese mixture on top of prepared crust. Sprinkle evenly with chocolate chips and peanuts to cover. Sprinkle evenly with reserved oat mixture.
Bake for 28–30 minutes until topping is golden. Transfer to wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
CHOCOLATE CARMELITAS
When life becomes particularly frantic and stressful, bake a batch of these bars. They have the flavor and richness of your favorite candy bar all wrapped up into a streusel-layered cookie. Once you’re done, pour yourself a glass of cold milk, grab the latest issue of your favorite magazine, turn off the telephone ringer, sit in a comfy chair and prop up your feet—and enjoy!
1 (19.5- to 19.8-ounce) package brownie mix
2 ¼ cups quick-cooking oats
1 cup (2 sticks) unsalted butter, melted
1 cup miniature semisweet chocolate chips
1 (14-ounce) bag caramels, unwrapped
1 (14-ounce) can sweetened condensed milk
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 medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan. Stir miniature chocolate chips into remaining mixture; set aside.
Combine the caramels and the sweetened condensed milk in a medium saucepan set over low heat, stirring until melted and smooth. Pour caramel mixture over prepared crust and sprinkle with reserved crumb mixture.
Bake for 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.
CHOCOLATE CHEESECAKE BARS
Sure to make chocoholic hearts beat faster, these enticing confections combine a velvet cheesecake and chocolate filling with even more chocolate in the base. Irresistible.
1 (18.25-ounce) package chocolate cake mix
3 large eggs
1/3 cup butter, melted
2 (8-ounce) packages cream cheese
1 cup sour cream
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).
Reserve 1 cup of cake mix; set aside. Place the remaining cake mix, 1 of the eggs, and melted butter in a medium bowl. Blend with an electric mixer set on medium speed until all dry ingredients are moistened. Press mixture into prepared pan. Bake for 10 minutes.
Meanwhile, beat the reserved cake mix, remaining eggs, cream cheese, and sour cream in a medium bowl with an electric mixer set on medium speed until smooth; fold in chocolate chips. Spread cream cheese mixture over crust.
Bake for 30–35 minutes or until just barely set. Transfer to wire rack and cool completely. Refrigerate at least 2 hours before serving. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
Variations:
CHOCOLATE-RASPBERRY CHEESECAKE BARS: Prepare as directed above but dollop 2/3 cup seedless raspberry preserves in teaspoons over surface