The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [139]
½ cup (1 stick) butter, melted
1 large egg yolk
1 (14-ounce) can sweetened condensed milk
1¼ teaspoons ground cinnamon
1½ cups raisins
1 cup cinnamon baking chips
1 cup coarsely chopped walnuts (or pecans)
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).
In a large bowl place the cake mix, melted butter, and egg yolk. Blend for 1–2 minutes with an electric mixer set on low speed. Press the mixture into prepared pan. Bake crust for 15 minutes.
Meanwhile, combine condensed milk, cinnamon, and raisins in a medium mixing bowl until blended. Spoon and spread mixture over hot crust. Sprinkle with cinnamon chips and nuts; gently press into condensed milk layer.
Bake 16–18 minutes longer or until lightly browned at edges. Transfer to a wire rack and cool completely. Cut into bars. Store loosely covered at room temperature.
MAKES 24 LARGE OR 36 SMALL BARS.
COCONUT CASHEW APRICOT BARS
A short list of yummy ingredients is all it takes for these wickedly delicious bars. The flavor far surpasses the time it will take you to make them.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 (14-ounce) can sweetened condensed milk
1 cup chopped dried apricots
¾ cup butterscotch chips
1 1/3 cups shredded coconut
1 cup chopped lightly salted cashews
Preheat oven to 350°F. Spray a 13 x 9-inch baking pan with nonstick cooking spray or line with foil.
Cut cookie dough into 1/8-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Drizzle condensed milk over dough, spreading evenly. Sprinkle with apricots, butterscotch chips, coconut, and cashews. Press down firmly with back of spoon or spatula.
Bake for 20–23 minutes or until golden brown. Cool completely in pan.
MAKES 64 BARS.
COCONUT CREAM BARS
Top off your next summer soiree with these creamy coconut bars.
1 1/3 cups white chocolate chips, divided
10 tablespoons butter, divided use
1½ cups crisp macaroon cookie crumbs
1 1/3 cups sweetened flake coconut, divided use
1/3 cup milk
1 (4-serving-size) package vanilla flavor instant pudding and pie filling
2 teaspoons coconut-flavored extract
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.
Place 2/3 cup of the white chocolate chips and 5 tablespoons of the butter in a large microwavable bowl. Microwave on high for 2 minutes or until butter is melted (chocolate chips will not look completely melted). Stir mixture until white chocolate chips are completely melted. Add the cookie crumbs and 1/3 cup coconut; 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 milk 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 and coconut extract; 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 white chocolate chips and heavy cream in a medium microwavable bowl on high for 2 minutes. Stir until chocolate chips are completely melted and mixture is blended and smooth.
Spread and smooth evenly over pudding layer. Sprinkle with the remaining coconut, pressing gently into bars. 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.
COCONUT LIME BARS
The mesmerizing melding of lime and coconut is captured in these silky treats. The dynamic flavor duo is made even dreamier with a coconut cookie crust.
1¼ cups