The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [169]
1 (19.5- to 19.8-ounce) package brownie mix
1 (21-ounce) can cherry pie filling
3 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup miniature semisweet chocolate chips
1 (16-ounce) tub ready-to-spread chocolate frosting, or
1 recipe Chocolate Fudge Frosting (see page 362; 13 x 9-inch pan size), optional
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray a 15 x 10-inch jelly roll baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix, pie filling, oil, eggs, and chocolate chips in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread mixture evenly into prepared pan.
Bake for 28–32 minutes or until just set and firm to the touch (do not overbake). Transfer to a wire rack and cool completely.
If desired, prepare Chocolate Fudge Frosting; spread over cooled bars. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
ORANGE BUTTERCREAM BARS
The mild bitterness of orange zest and a deep chocolate crust temper the sweetness of these easy, creamy bars. You can prepare these sophisticated treats up to a day ahead.
2/3 cup plus 1 tablespoon butter, softened, divided use
1¼ cups finely crushed chocolate wafer cookies
1½ cups powdered sugar
1 tablespoon freshly grated orange zest
1 tablespoon milk
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Melt 1/3 cup butter in a small saucepan set over low heat. Combine the melted butter and cookie crumbs in a medium bowl until 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.
Beat the powdered sugar, orange zest, milk, vanilla, and 1/3 cup of the remaining softened butter in a medium bowl with an electric mixer set on medium speed until creamy. Spread filling mixture over prepared crust.
melt the remaining 1 tablespoon butter in a small saucepan set over low heat. Remove from heat and whisk in cocoa powder until smooth. Drizzle over filling. Refrigerate bars until firm, 1–2 hours. Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Store, loosely covered with plastic wrap, in the refrigerator.
MAKES 16 BARS.
ORANGE DREAMSICLE BARS
Remember those orange and cream popsicles from childhood? Here is the same flavor combination, captured in cookie bar form. It’s even better than you remembered.
1 (16.5-ounce) roll refrigerated sugar cookie dough
2 tablespoons grated orange zest
2 (8-ounce) packages cream cheese, softened
2/3 cup orange marmalade
2 large eggs
2 tablespoons butter
2 tablespoons milk
2 drops liquid orange food color
2/3 cup white chocolate chips
Preheat oven to 350°F.
Break up the cookie dough in an ungreased 13 x 9-inch baking pan. Using floured fingers, press cookie dough evenly on bottom of pan. Sprinkle with the orange zest. Press zest into the dough.
Beat the cream cheese and marmalade with an electric mixer on medium-high speed for about 1 minute or until well blended. Beat in the eggs until just blended and mixture is smooth. Spread evenly in crust.
Bake for 30–35 minutes or until crust is golden brown and center is set. Cool for 1 hour.
Microwave the butter, milk, and food color in a small microwavable bowl on high for about 30 seconds or just until boiling. Add the white chocolate and stir until melted and smooth. Spread mixture evenly over bars. Refrigerate for at least 2 hours. Cut into bars.
MAKES 36 COOKIES.
PANFORTE BARS
These bars are based on the Italian fruitcake known as panforte, a dense cake rich with candied fruit, spices, cocoa, and nuts. The bars make a great ending to a holiday dinner.
2 cups finely ground vanilla