The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [141]
1 cup chopped macadamia nuts
1 cup white chocolate chips
1 tablespoon vegetable shortening
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).
In a medium mixing bowl mix the brownie mix and melted butter with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan.
Bake for 15 minutes. Remove from oven (leave oven on).
Combine the condensed milk, eggs, rum, coconut, and nuts in a medium bowl. Pour over partially baked crust.
Bake for 18–20 minutes longer or until golden at edges and just set at the center. Transfer to a wire rack.
Melt the chocolate chips with the shortening in small saucepan set over low heat until melted and smooth. Drizzle over bars; cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
COFFEE TOFFEE CHOCOLATE BARS
Prepare to go nuts for these rocky-topped bars. Make a batch whenever you need to celebrate—coffee breaks included.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter
1 tablespoon coffee liqueur
2 teaspoons instant espresso (or coffee) powder
1 cup chopped pecans (or walnuts)
1 cup chopped chocolate-covered espresso beans
1 cup coarsely chopped chocolate-covered English toffee candy bars
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust.
Bake for 10–13 minutes or until dough is golden brown (dough will appear slightly puffed). Remove from oven.
Meanwhile, combine the condensed milk and butter in a medium, heavy saucepan. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from heat and stir in liqueur and espresso powder. Pour mixture over partially baked crust; sprinkle with nuts.
Bake in middle of oven until slightly puffed, about 12 minutes. Remove from oven and immediately sprinkle with the chopped espresso beans and toffee bars; gently press mixture into uncut bars. Cool completely; chill. Let stand 5 minutes before cutting into bars.
MAKES 48 BARS.
COFFEE TOFFEE CREAM BARS
These charming black and tan bars are infused with the bold flavor of coffee and the double crunch of toffee and toasted almonds—who can (or would want to) resist? A pleasure to eat out of hand, they can also be cut into larger squares and plated for dessert.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) butter, melted
2 tablespoons water
2 large eggs
4 teaspoons instant espresso or coffee powder, divided
6 (1.4-ounce) chocolate covered toffee bars, chopped
1 cup slivered lightly toasted almonds, divided
2 teaspoons vanilla extract
4 ounces (half of an 8-ounce) package) cream cheese, softened
1/3 cup packed dark brown sugar
1½ cups heavy whipping cream
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, melted butter, water, eggs, and 2 teaspoons espresso powder in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened; stir in 1/3 of the chopped toffee bars and ½ cup of the toasted almonds. Spread batter into prepared pan. Bake for 24–27 minutes or until just set (do not overbake). Transfer to wire rack and cool completely.
Dissolve the remaining espresso powder in the vanilla in a medium bowl. Add the cream cheese and brown sugar; beat with electric mixer set on medium until smooth. Increase speed to high; beat in the heavy whipping cream until soft peaks form.
Spread the cream mixture over cooled brownie base. Sprinkle remaining chopped toffee bars and toasted almonds over top. Refrigerate for at least 1 hour before serving. Cut