The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [155]
Spread mixture into prepared pan with a wooden spoon. Immediately sprinkle the warm bars with chocolate chips. Cover pan with a cookie sheet and let stand 4 minutes. Spread chocolate chips over bars. Cover and refrigerate for 30 minutes or until firm. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 36 BARS.
HONEY-SOUR CREAM BARS
Summer days fly swiftly by, but you can make the most of them by savoring these cool, honey-laced sour cream bars. Add a few tall glasses of iced tea, a handful of good friends, and you’re all set.
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
1/3 cup milk
2 teaspoons unflavored gelatin
1/3 cup honey
1 (16-ounce) container sour cream
1 teaspoon vanilla extract
¼ teaspoon ground coriander or nutmeg
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Turn the heat under saucepan to medium. Whisk and stir until milk is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and cool for 15 minutes.
Whisk the honey, sour cream, vanilla, and coriander in a medium bowl until smooth. Gradually whisk in the cooled gelatin-milk mixture until well blended. Pour and spread sour cream mixture evenly over prepared crust. Refrigerate for 3 hours or 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.
IRISH CREAM MOUSSE BARS
These petite and pretty treats are special enough to stand in for dessert under any circumstances.
2 cups crushed creme-filled chocolate sandwich cookies (about 24 cookies)
1/3 cup butter, melted
½ cup milk, divided use
2 ¼ teaspoons unflavored gelatin
1/3 cup sugar
3 tablespoons Irish Cream liqueur
½ cup heavy whipping cream
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Place ¼ cup of the milk in a small saucepan. Sprinkle gelatin over milk (do not stir). Let stand for 5 minutes to soften. Add sugar and remaining ¼ cup milk to saucepan. Stir over low heat for 4–6 minutes, until both the sugar and gelatin are dissolved.
Remove from heat and stir in liqueur. Let cool for 20–25 minutes until room temperature.
Beat the whipping cream in a medium bowl with an electric mixer set on high speed until soft peaks form. Gently stir in cooled Irish Cream mixture until just blended. Pour mixture over chilled crust.
Refrigerate for at least 1 hour until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into small squares. Store, loosely covered with plastic wrap, in the refrigerator.
MAKES 24 COOKIES.
Variations:
KAHLUA MOCHA MOUSSE BARS: Prepare as directed above but substitute Kahlua liqueur for the Irish cream and add 1½ teaspoons instant coffee or espresso powder to the milk mixture along with the sugar.
GRAND MARNIER ORANGE MOUSSE BARS: Prepare as directed above but substitute Grand Marnier or other orange liqueur for the Irish cream and use vanilla creme-filled sandwich cookies in place of the chocolate sandwich cookies.
IRISH CREAM SWIRLED BARS
Not only are these liqueur-rich bars incredible and incredibly rich, the recipe can be used as a template for countless