The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [176]
While crust bakes, beat the softened cream cheese and sugar in a large mixing bowl with electric mixer set on high speed until smooth. Gradually beat in remaining eggs, one at a time, and peppermint extract, until smooth. Stir in 1 cup of the white chocolate chips. Pour over partially baked crust.
Bake for 23–36 minutes, until just barely set at center (do not overbake). Transfer to a wire rack and cool completely.
In heavy saucepan melt remaining white chocolate chips with shortening until smooth; drizzle over cooled bars. Immediately sprinkle with crushed peppermint candies. Chill for at least 3 hours in refrigerator. Cut into bars. Store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
DARK CHOCOLATE PEPPERMINT CHEESECAKE BARS: Prepare as directed above but use chocolate or devil’s food cake mix in place of the vanilla cake mix and semisweet chocolate chips in place of the white chocolate chips.
PERSIAN PISTACHIO BARS
The bright green interiors of the chopped pistachios makes these cookies as striking as they are delicious.
1 (16.5-ounce) roll refrigerated sugar cookie dough
½ cup honey
2 tablespoons all-purpose flour
¾ teaspoon ground cardamom
1 cup shelled roasted, salted pistachios, coarsely chopped
Preheat oven to 350°F. Spray an 8-inch-square pan with nonstick cooking spray.
Break up ¾ of the cookie dough into prepared pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake for 12–17 minutes or until light golden brown.
Meanwhile, mix the honey, flour, and cardamom in small bowl until blended. Mix remaining ¼ of dough and the pistachios in another small bowl,.
Drizzle honey mixture evenly over partially baked crust. Crumble pistachio dough evenly over honey.
Bake for 23–27 minutes longer or until top is golden brown and firm to the touch and caramel is bubbly. Cool completely. Cut into bars.
MAKES 16 BARS.
PINEAPPLE GOOEY CHESS SQUARES
These sunny, golden bars are chock-full of fruits and flavor: zesty lime, chunks of moist, naturally sweet Hawaiian pineapple, and peppery ginger—all baked to perfection in a rich, buttery batter.
1 cup (2 sticks) butter, divided
1 (18.25-ounce) package yellow cake mix
4 large eggs
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can of crushed pineapple, well drained
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 (16-ounce) box powdered sugar
1½ teaspoons ground ginger
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).
Melt ½ cup (1 stick) of the butter in a small saucepan set over low heat. Beat the cake mix, melted butter, and 1 egg in a large bowl with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough). Pat the dough evenly into the prepared pan. Set aside momentarily.
Melt the remaining stick of butter in a small saucepan set over low heat. Beat the cream cheese, pineapple, lime juice, and lime zest in a large bowl with an electric mixer set on medium speed until well blended, scraping down sides of bowl occasionally. Add the melted butter and remaining eggs; blend until smooth. Add the powdered sugar and ginger; blend until smooth.
Spread pineapple mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
PINEAPPLE MACADAMIA BARS
Whip up a batch of these bars for a mouthwatering tropical escape.
7 1/3 cups sweetened puffed wheat cereal
1 cup roasted, coarsely chopped, salted macadamia nuts
1 cup coarsely chopped dried pineapple
1 (14-ounce) package caramels
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 teaspoon