The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [177]
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Mix the cereal, macadamia nuts, and pineapple in a large bowl.
Microwave caramels and lime juice in medium microwavable bowl on high for 2 minutes or until caramels are melted, stirring every minute; stir in lime zest and ground ginger. Immediately pour over cereal mixture; mix lightly until well coated.
With a large square of wax paper, press into the prepared pan. Refrigerate until firm. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BIG BARS.
PINEAPPLE-ORANGE SNACK BARS
Look for dried pineapple slices in the bulk foods section at the grocery store or check out the section of the store where raisins are shelved. In the latter section, the dried pineapple is more likely to be found pre-chopped.
2 tablespoons (¼ stick) butter
¼ cup sugar
¼ cup honey
2 ½ teaspoons grated orange zest
1½ cups honey nut cornflakes cereal
1 cup chopped dried pineapple (about 4 ounces)
½ cup sliced almonds
Lightly spray an 8 x 8 x 2-inch square baking pan with nonstick cooking spray; set aside.
Combine the butter, sugar, and honey in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 3 minutes, stirring constantly.
Remove from heat. Carefully stir in orange zest. Add the cereal, pineapple, and almonds to syrup mixture, mixing until thoroughly coated.
With a large square of wax paper, press into prepared pan. Let stand until firm. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 12 BARS.
PINEAPPLE-WHITE CHOCOLATE ALOHA BARS
The dark chocolate brownie base of these island-inspired bars takes beautifully to the contrasting flavors of white chocolate and pineapple in the filling. I highly recommend them for summertime picnics and barbecues.
1 (19.5- to 19.8-ounce) package brownie mix
2 ½ teaspoons ground ginger
1 2/3 cups quick-cooking oats
1 cup sweetened shredded coconut
1 cup (2 sticks) unsalted butter, melted
1 (16-ounce) can crushed pineapple, well drained
2/3 cup pineapple preserves
2 tablespoons lime juice
1 cup white 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 a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine the brownie mix, ginger, oats, coconut, and melted butter in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan.
Combine the drained pineapple, preserves, and lime juice in a medium mixing bowl. Spoon mixture over prepared crust. Sprinkle reserved topping and white chocolate chips evenly over filling; press down gently.
Bake for 30–34 minutes or until topping is firm. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
PINK LEMONADE SQUARES
A smooth texture and tart lemon flavor make these bars a great follow-up to a spicy meal, whether Indian curry or Texas BBQ.
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
1 (8-ounce) package cream cheese, softened
1 cup jarred marshmallow creme
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1–2 drops red food coloring
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.
Beat the cream cheese, marshmallow creme, lemon juice, lemon zest, and enough red food coloring to tint mixture pale pink in a medium bowl with electric mixer set on medium until light and fluffy. Spread evenly over crust.
Refrigerate for at least 4 hours until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into squares. Store, loosely covered with