The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [174]
Combine the evaporated milk, sugar, and remaining butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Continue to boil, stirring constantly, for 4–5 minutes. Remove from heat.
Add the remaining 2 cups marshmallows, butterscotch chips, vanilla, and remaining peanut butter to the hot milk mixture; stir vigorously for 1 minute or until marshmallows and chips are completely melted. Pour and spread mixture over prepared crust. Sprinkle with peanuts. Refrigerate for 1 hour to set. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 36 BARS.
PEANUT-BUTTERSCOTCH FUDGE-FILLED BARS
Ultra-rich with chocolate, butterscotch, and a double dose of peanut butter, these are bars everyone will give in to, kids to grownups. If it’s more peanut buttery-ness you’re after, substitute peanut butter baking chips for the butterscotch chips. Or if it’s more chocolate you crave, use semisweet or milk chocolate chips.
1 (19.5- to 19.8 ounce) package brownie mix
1¾ cups peanut butter, divided
½ cup (1 stick) unsalted butter, melted, plus
2 tablespoons (¼ stick) butter (not melted)
2 large eggs
1 (14-ounce) can sweetened condensed milk
1½ cups butterscotch baking chips
2 teaspoons vanilla extract
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, 1 cup peanut butter, ½ cup melted butter, and eggs in a large mixing bowl with electric mixer set on medium until blended and thick. Reserve 1½ cups for topping; press remaining batter into bottom of prepared pan.
In a medium saucepan set over low heat combine the sweetened condensed milk, remaining ¾ cup peanut butter, remaining 2 tablespoons butter, and 1 cup butterscotch chips, stirring until melted and smooth, 3–4 minutes. Remove from heat and stir in vanilla. Pour and spread mixture over prepared crust. Crumble reserved crumb mixture over the top; sprinkle with remaining ½ cup butterscotch chips.
Bake for 25–30 minutes or until topping is firm to the touch. Transfer to a wire rack and cool completely. Cut into bars. Store loosely covered at room temperature.
MAKES 24 LARGE OR 36 SMALL BARS.
PECAN PIE BARS (CAKE MIX)
These decadent dessert bars are dedicated to all my fellow cookie aficionados who cannot resist the pecan pie bars in the coffeehouse pastry case. Great with a cup of coffee at any time of the year, they can also replace traditional pecan pie when you need to serve a crowd.
1 (18.25-ounce) package yellow cake mix
1/3 cup butter, softened
4 large eggs
½ cup firmly packed dark brown sugar
1½ cups dark corn syrup
1½ teaspoons vanilla extract
1¼ cups chopped pecans, divided
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 pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Set aside 2/3 cup of the dry cake mix. Combine remaining cake mix, softened butter, and 1 of the eggs in a large bowl with an electric mixer set on medium speed until blended and crumbly. Press mixture in bottom of prepared pan. Bake for 15 minutes.
Meanwhile, mix reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla extract, and remaining eggs in large bowl with electric mixer set on low speed for 1 minute.
Increase speed to medium; blend for 1 minute. Stir in ¾ cup chopped pecans. Pour mixture over hot crust; sprinkle with remaining pecans.
Bake for an additional 30–35 minutes or until filling is set. Transfer to wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
CHOCOLATE-CHIP PECAN PIE BARS: Prepare as directed above but use chocolate cake mix and add 1 cup miniature semisweet chocolate chips to the filling.