The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [144]
½ cup chopped pecans (or walnuts)
Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick cooking spray or line with foil.
Crumble cookie dough into large bowl; add the oats and brown sugar. Mix with your fingers or a wooden spoon until combined. Reserve 1 cup of the mixture for topping.
Press the remaining oat mixture into the bottom of the prepared pan. Bake for 17–20 minutes or until light golden brown.
Carefully spread the cranberry sauce evenly over the partially baked crust. Stir the nuts into the reserved topping; sprinkle over cranberry sauce. Lightly pat topping into cranberry layer.
Bake for 18–21 minutes more or until top is lightly browned. Cool in pan on a wire rack. Cut into bars.
MAKES 16 BARS.
CRANBERRY ORANGE BARS
Super-saturated with flavor, these easy bars are both cozy in winter and cool in summer.
2 tablespoons ( 1/8 stick) butter
3 cups miniature marshmallows
2 ½ cups coarsely crushed crisp sugar cookies
¾ cup dried cranberries
1 tablespoon grated orange zest
½ cup coarsely chopped honey-roasted almonds
Lightly spray an 8 x 8 x 2-inch pan with nonstick cooking spray; set aside.
Melt the butter in a large saucepan set over low heat,. Add the marshmallows; stir until marshmallows are melted and mixture is smooth.
Remove from heat. Stir in the cookie crumbs, cranberries, orange zest, and almonds; spread into prepared pan with a large square of wax paper.
Refrigerate for 1 hour or until firm. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 16 BARS.
CRISPY CARAMEL CASHEW BARS
Can a bar cookie be spectacular? If milk chocolate, caramel, and cashews top your list of favorite flavors, then the answer is a resounding “yes.”
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough, well chilled
2 cups milk chocolate chips, divided
1 (16-ounce) container (about 1½ cups) caramel apple dip, divided
3 cups crisp rice cereal
1¼ cups chopped lightly salted roasted cashews
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Slice 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 10–14 minutes or until light golden brown (dough will appear slightly puffed). Remove from oven; cool for 15 minutes.
Combine 1 cup of the chocolate chips and 1 cup of the caramel dip in a large saucepan. Cook over medium heat until melted and smooth, stirring constantly. Remove from heat. Stir in cereal and cashews; immediately spread over cooled crust.
In small saucepan, combine remaining chips and ½ cup caramel dip. Cook over medium heat until melted and smooth, stirring constantly. Spread over cereal mixture. Refrigerate for 30 minutes or until set. Cut into bars.
MAKES 36 BARS.
Baker’s Note
In the Crispy Caramel Cashew Bars, other nuts may be substituted for the cashews. Any other roasted or toasted coarsely chopped nuts will work, or use roasted mixed nuts.
CRISPY RICE TREATS
It’s a good idea to have a few no-nonsense recipes in any cookie collection, and crispy rice treats hit the mark. Everyone loves them, almost anyone can make them, and they can be enhanced in multiple ways with myriad flavors. A short list of variations follows the master recipe here, but you can let your imagine run wild with combinations of your own design.
3 tablespoons butter
4 cups miniature marshmallows or 1 (7-ounce) jar marshmallow creme
6 cups crisp rice cereal
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Melt the butter in a large saucepan set over low heat. Add marshmallows or marsh-mallow creme and stir with a wooden spoon until completely melted. Remove from heat. Add the cereal, stirring until all of the cereal is well coated.
Using a large square of wax paper, press mixture evenly into prepared pan. Cool completely. Cut into 2-inch squares. Store in covered containers between layers of wax paper.
MAKES 24 SQUARES.
Variations:
PEANUT BUTTER