The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [163]
With a large square of wax paper, press firmly into prepared pan. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BARS.
MAPLE CREAM BARS
Fruitcake may be traditional and candies well-loved, but for a truly special holiday treat, whip up a batch of these very maple bars. Look for the maple-flavored extract in the baking aisle where vanilla extract is shelved.
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
1 cup chilled heavy whipping cream, divided
2 teaspoons unflavored gelatin
½ cup pure maple syrup
1 (8-ounce) package cream cheese, softened
1½ teaspoons maple-flavored extract
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 ½ cup of the cream in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Add the maple syrup to saucepan and turn the heat under saucepan to medium. Whisk and stir until liquid is very hot (but not boiling) and the gelatin is completely dissolved. Remove from heat and cool for 15 minutes.
Beat the maple extract and remaining chilled cream in a medium bowl with electric mixer on high speed until soft peaks form; set aside momentarily.
Beat the cream cheese in a separate medium bowl with electric mixer on medium until light and fluffy. Gradually add gelatin-maple mixture, beating on low speed and occasionally scraping sides of bowl with rubber spatula, until well blended. Fold in whipped cream with a rubber spatula.
Pour and spread filling 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.
MAPLE PECAN BARS
Impressive and unexpected, but still easy to prepare, these maple-accented bars can be made at the last minute when necessary.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
1 large egg
2 ½ teaspoons maple extract
2 cups chopped pecans
1¼ cups milk chocolate chips
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 and melted butter in a medium mixing bowl 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).
Meanwhile, whisk together the condensed milk, egg, and maple extract in a medium mixing bowl; stir in pecans. Spoon and spread pecan mixture over hot crust; sprinkle with milk chocolate chips.
Return to oven and bake 20–22 minutes longer, until golden at edges and just set at the center. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
MARGARITA BARS
If you’re looking for an all-out summertime dazzler, these margarita- inspired bars, with their salty-sweet crust and cool lime and orange filling, will fit the bill.
1 1/3 cups crushed pretzels
¼ cup (½ stick) butter, melted
2 tablespoons sugar
¼ cup lime juice
2 teaspoons unflavored gelatin
¼ cup orange juice
1½ teaspoons freshly grated lime zest
1 (8-ounce) package cream cheese, softened
½ cup sour cream
¾ cup powdered sugar
3 tablespoons tequila
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 pretzel crumbs, melted butter, and sugar in a medium bowl with a fork or fingers until well