The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [150]
1 large egg
1 (16-ounce) tub ready-to-spread chocolate frosting
2 cups miniature marshmallows
1 cup chopped peanuts
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, and egg in a medium mixing bowl with a wooden spoon until all dry ingredients are moistened. Press mixture into prepared pan.
Bake for 22–25 minutes or until center is set (do not overbake). Transfer to a wire rack and cool completely.
Stir frosting in a medium mixing bowl until smooth; stir in marshmallows. Spoon and spread frosting mixture over brownie base. Sprinkle with peanuts. Refrigerate for 1 hour. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
FIVE-LAYER CHOCOLATE MARSHMALLOW BROWNIE BARS
Versions of this bar—typically with a graham cracker crust—abound. This version surpasses the rest. The bars are big and gooey, and everybody who has one is going to demand seconds.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
1 large egg
3 cups miniature marshmallows
1 cup semisweet chocolate chunks or chips
1 cup sweetened shredded coconut
1 cup chopped pecans or walnuts
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, and egg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread mixture into prepared pan.
Bake for 22–25 minutes or until center is just set (do not overbake; leave oven on).
Layer the marshmallows, chocolate chunks, coconut, and nuts over crust; press down gently. Bake for an additional 3–5 minutes or until marshmallows begin to puff. Transfer to a wire rack and cool completely.
Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
FLUFFERNUTTER SANDWICH BARS
The fluffernutter sandwich—peanut butter and marshmallow fluff, sandwiched between two slices of white bread—was invented back in 1961 by Durkee-Mower, Inc., the company that developed the first version of marshmallow fluff. Here it is reinvented in cookie form, with even more peanut butter and more marshmallow.
¼ cup (½ stick) butter
1 (10-ounce) package miniature marshmallows
1 (16-ounce) box honey and nut flakes and clusters cereal
½ cup creamy peanut butter
2/3 cup jarred marshmallow fluff or creme
Line a 15 x 10 x 1-inch pan with foil; lightly spray foil with nonstick cooking spray. Set aside.
Melt the butter in a large saucepan on low heat. Add the miniature marshmallows; cook until melted, stirring constantly. Remove from heat. Stir in the cereal, mixing until blended. With a large square of wax paper, press firmly into prepared pan. Cool completely.
Remove formed cereal mixture from pan by turning pan upside down on cutting board. Remove pan and peel off foil. Cut rectangle in half lengthwise. Spread one half with peanut butter; spread other half with marshmallow creme. Stack halves, peanut butter and marshmallow creme sides together, to form sandwich. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BARS.
FRESH BLACKBERRY-LEMON CRUMB BARS
Think summer, then think refreshing and sweet. Lemons come to mind? Let this easy lemon bar cookie, bursting with blackberries, celebrate the picnics, parties, and barbecues to come. Raspberries or blueberries may be used in place of the blackberries for delicious variations.
1 (18.25-ounce) package yellow cake mix
½ cup (1 stick) butter, softened
1 large egg
1 tablespoon grated lemon zest
1 (14-ounce) can sweetened condensed milk
½ cup fresh-squeezed lemon juice
2 cups fresh or frozen (thawed) blackberries
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