The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [134]
Place the cake mix, melted butter, and egg in a large bowl. Blend with an electric mixer for 1–2 minutes on medium speed until all dry ingredients are moistened and mixture is well blended. Stir in pretzels. Press pretzel mixture into bottom of prepared pan. Bake crust for 15 minutes.
Layer the chocolate chips, butterscotch chips, coconut, and nuts over crust; drizzle with condensed milk.
Bake for 25–28 minutes or until edges are golden brown. Transfer to wire rack and cool completely before cutting into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
CHOCOLATE DATE BARS
Traditional date bars just got better than ever thanks to a chocolate-cinnamon streusel in place of the traditional crumb component. For some additional chocolate revving, stir 1 cup miniature semisweet chocolate chips into the chocolate streusel topping before popping them in the oven.
2 ½ cups water
½ cup fresh lemon juice
3 cups chopped pitted dates
2 teaspoons vanilla extract
1 (19.5- to 19.8-ounce) package brownie mix
2 ¼ cups quick-cooking oats
2 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
Combine water and lemon juice in a medium saucepan. Bring to a boil over medium heat. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
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, cinnamon, and melted butter in a medium mixing bowl with a wooden spoon until just blended and all the dry ingredients are moistened. Press half of mixture evenly into prepared pan.
Spoon and spread date mixture over prepared crust; top with reserved crumb mixture and press down gently.
Bake for 30–34 minutes or until topping is firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
CHOCOLATE DECADENCE BARS
Got a chocolate lover in your family or circle of friends? If so, ordinary cookies just won’t cut it, but these intensely chocolate, triple-layer treats will thrill them through and through.
1 (8-ounce) package semisweet baking chocolate, divided
10 tablespoons butter, divided use
1½ cups graham cracker crumbs
1/3 cup water
1 (4-serving-size) package chocolate instant pudding and pie filling
2 cups powdered sugar
½ cup heavy whipping cream
Line a 9 x 9 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Coarsely chop the chocolate. Place half of the chopped chocolate and 5 tablespoons of the butter in a large microwavable bowl. Microwave on high for 2 minutes or until butter is melted (chocolate will not look completely melted). Stir mixture until chocolate is completely melted. Add the graham cracker crumbs; mix well. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Refrigerate until ready to use.
Microwave the water and remaining 5 tablespoons butter in a large microwavable bowl on high for 1 minute or until butter is melted. Whisk in dry pudding mix; continue to whisk mixture for 2 minutes or until completely dissolved. Gradually mix in powdered sugar, stirring until well blended after each addition. Spread over crust. Refrigerate for 15 minutes or until firm.
Microwave the remaining chopped chocolate and heavy cream in a medium microwavable bowl on high for 2 minutes. Stir until chocolate is completely melted and mixture is blended and smooth. Spread and smooth evenly over pudding layer. Refrigerate for 2 hours or until set. 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 24 BARS.
CHOCOLATE HAZELNUT FUDGE BARS
Chocolate and hazelnut pair perfectly,