The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [153]
Pour the cream into a small saucepan. Sprinkle gelatin over cream (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat for 4–6 minutes until cream is hot (but not boiling) and gelatin is dissolved. Remove from heat and add chocolate chips; stir until melted and smooth. Add chocolate-hazelnut spread to mixture; whisk until smooth. Set aside and let cool for 15–20 minutes until room temperature.
Pour and spread filling evenly over chilled crust. Refrigerate for at least 3 hours until firm. 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 16 BARS.
GINGER BARS WITH LEMON FROSTING
When it’s high time for teatime, head for this recipe. The bite of ginger and brightness of lemon have a natural affinity that is always satisfying.
½ cup (1 stick) plus 3 tablespoons butter, divided
½ cup packed dark brown sugar
½ cup unsweetened canned evaporated milk
2 ¼ teaspoons ground ginger
2 teaspoons vanilla extract
2 cups uncooked quick oats
½ cup toasted wheat germ
1 cup sweetened flake coconut
1/3 cup white chocolate chips
1 (3-ounce) package cream cheese, softened
1 teaspoon grated lemon zest
1½ teaspoons lemon juice
2 ¼ cups powdered sugar
Lightly spray a 9 x 9 x 2-inch square baking pan with nonstick cooking spray; set aside.
Melt ½ cup (1 stick) of the butter in a medium-size saucepan. Add the brown sugar and evaporated milk. Cook and stir until over medium heat until sugar is dissolved. Remove from the heat and add the ginger, vanilla, oats, wheat germ, and coconut; mix well. Spread the mixture into a prepared pan with a wooden spoon; set aside.
In a small saucepan set over low heat melt the remaining butter with the white chocolate chips. Transfer mixture to a medium bowl and add the cream cheese, lemon zest, and lemon juice. Beat with an electric mixer set on medium-high speed until blended. Gradually beat in powdered sugar until mixture reaches spreading consistency.
Spread the cream cheese mixture over the bars. Refrigerate until firm. Cut into 16 bars. Store in covered containers between layers of wax paper.
MAKES 16 BARS.
GOLDEN BARS
The refreshing flavor of lemon, together with the subtle mingling of walnuts, coconut, and golden raisins, makes for a guaranteed favorite.
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
4 large eggs
1 cup packed light brown sugar
2 teaspoons finely shredded lemon peel
¼ cup lemon juice
½ teaspoon salt
1½ cups chopped walnuts (or pecans)
2 cups shredded coconut
1 cup golden raisins
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, beat the eggs, brown sugar, lemon peel, lemon juice, and salt in a medium bowl with an electric mixer on medium speed for 2 minutes. Stir in the nuts, coconut, and raisins.
Pour this filling over partially baked crust. Bake for 18–21 minutes or until lightly browned around edges and center is set. Cool in pan on a wire rack. Cut into bars.
MAKES 36 BARS.
GRASSHOPPER BARS
Not a mint fan? Customize these gourmet, grown-up bars with the liqueur of your choice. The bars will be impressive and delicious no matter which flavor you choose.
1¼ cups chocolate wafer cookie crumbs
¼ cup (½ stick) butter, melted
1/3 cup crème de menthe liqueur
2 teaspoons unflavored gelatin
2/3 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
¾ cup powdered sugar
½ cup miniature semisweet chocolate chips
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with