The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [137]
Combine the condensed milk, jam, and remaining tablespoon butter in a medium saucepan. Stir over low heat until mixture is melted and smooth, 2–3 minutes. Stir in chocolate chips; continue stirring until melted and smooth. Pour mixture over prepared crust. Cover and chill for 2 hours until set. Cut into bars and sprinkle with powdered sugar. Store in covered containers between layers of wax paper.
MAKES 24 SMALL BARS.
CHOCOLATE REVEL CRUMBLE BARS
They shouldn’t be this easy. They shouldn’t be this delicious. But oh, how they are.
1 (18.25-ounce) package butter pecan cake mix
¼ cup packed dark brown sugar
1 cup (2 sticks) butter, melted
2 large eggs
2 ½ cups quick-cooking oats
2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
½ cup chopped pecans (or walnuts)
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 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the cake mix, brown sugar, melted butter, and eggs in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until smooth. Stir in the oats by hand until combined. Press 2/3 of the oat mixture into bottom of prepared pan.
Melt the chocolate chips with the condensed milk in a medium saucepan set over low heat, stirring until smooth. Remove from heat and stir in vanilla extract. Spread chocolate filling evenly over the oat crust. Add the nuts to remaining oat mixture; distribute evenly over the filling.
Bake for 24–27 minutes or until topping is light brown (filling will still look slightly wet). Transfer to wire rack and cool. Cut into bars while still slightly warm.
MAKES 36 LARGE OR 48 SMALL BARS.
CHOCOLATE TRAIL BLAZER BARS
Packaged energy bars? Never again, once you taste these delicious bars. They will power you through the most hectic of days.
3 (1-ounce) squares unsweetened chocolate, coarsely chopped
¼ cup creamy or crunchy-style peanut butter
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
4 ½ cups granola cereal
1 1/3 cups sweetened flake coconut
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Melt the chocolate and peanut butter with the condensed milk in a large saucepan or Dutch oven over low heat, stirring until smooth.
Remove saucepan from heat. Stir in the vanilla, granola, and coconut until well blended. With a large square of wax paper, press into prepared pan. Chill for 1–2 hours or until set. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BARS.
CHOCOLATE TRUFFLE CRUMB BARS
An opulent treat for chocolate lovers, this recipe involves a rich chocolate truffle filling sandwiched between two layers of chocolate streusel to create a uniquely delicious chocolate treat.
1 (18.25-ounce) package chocolate cake mix
1/3 cup butter, melted
1 large egg
2 cups semisweet chocolate chips, divided
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup chopped walnuts
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).
Combine the cake mix, melted butter, and egg in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until crumbly. Set aside 1 cup of the crumb mixture. Firmly press remaining crumb mixture into bottom of prepared baking pan. Bake for 15 minutes.
Combine 1 cup of the chocolate chips and condensed milk in a medium saucepan. Warm over low heat, stirring until smooth. Remove from heat and stir in the vanilla; spread over hot crust. Stir the walnuts and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling.
Bake for 25–28 minutes or until topping is firm to the touch. Transfer to wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.