The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [133]
Combine the brownie mix, melted butter, and 1 egg 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 18 minutes or until center is partially set (do not overbake). Remove from oven (leave oven on).
While crust bakes, heat the cream in a medium saucepan set over medium heat until hot but not boiling. Reduce heat to low. Add 1½ cups of the chocolate chips; whisk until chocolate melts and mixture is smooth. Remove from heat and cool for 10 minutes.
Meanwhile, beat cream cheese and sugar in a large mixing bowl with electric mixer set on high until well blended. Beat in cornstarch and vanilla. Add remaining 2 eggs, 1 at a time, beating just until blended after each addition. Whisk 1 cup of the cream cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth. Pour batter over hot crust and sprinkle with remaining chocolate chips.
Bake for 20–25 minutes, until just barely set at center (do not overbake). Transfer to a wire rack and cool completely. Chill for at least 3 hours in refrigerator. Cut into bars. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
CHOCOLATE CINNAMON SANDWICH COOKIES
Eat these sinfully good, intensely chocolate cookies within a few days for the best flavor.
4 cups semisweet chocolate chips, divided use
1 cup creamy peanut butter
2 teaspoons ground cinnamon
8 cups crisp rice cereal
¼ cup (½ stick) butter
1 cup sifted powdered sugar
2 tablespoons milk
Foil-line two 13 x 9 x 2-inch baking pans (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Melt 2 cups of the chocolate chips with the peanut butter in a large saucepan set over low heat, stirring frequently until smooth. Remove from heat and stir in the cinnamon and crisp rice cereal. With a large square of wax paper, press half of the cereal mixture into each of the two prepared pans.
Melt the butter and remaining 2 cups chocolate chips over low heat in a medium saucepan, stirring until melted and smooth. Mix in the powdered sugar and milk, stirring until smooth.
Using the foil overhang, remove the cereal mixture from one of the pans; peel off foil. Spread the chocolate mixture evenly over the cereal layer in the other pan. Top with the remaining cereal layer and press down lightly. Cover loosely with plastic wrap and chill for about 1 hour before cutting into bars. Store in covered containers between layers of wax paper.
MAKES 24 BIG BARS.
CHOCOLATE-COVERED APRICOT BARS
Apricots never had it as good as they do here in this double chocolate cookie bar.
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
½ cup chopped dried apricots
1 tablespoon all-purpose flour
¼ cup apricot preserves
½ cup semisweet chocolate chips
Preheat oven to 350°F. Spray an 8-inch-square pan with nonstick cooking spray.
Break up 2/3 of the cookie dough into the prepared pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Break up remaining 1/3 of dough into a small bowl. Add the dried apricots and flour and mix well with fingers until blended.
Spread preserves over dough in pan. Sprinkle with the apricot-cookie dough mixture, pressing mixture lightly into preserves. Sprinkle with chocolate chips.
Bake for 25–28 minutes or until deep golden brown. Cool completely on wire rack. Cut into bars.
MAKES 16 BARS.
CHOCOLATE-COVERED PRETZEL BARS
Everyone who loves the combination of salty and sweet will think these bars are brilliant.
1 (18.25-ounce) package German chocolate cake mix
½ cup (1 stick) butter, melted
1 large egg
2/3 cup crushed pretzels
1 cup semisweet chocolate chips
1 cup butterscotch baking chips
1 cup flaked coconut
1 cup coarsely chopped lightly salted mixed nuts
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position