The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [184]
Bake for 12–15 minutes or until golden brown. Remove from oven and sprinkle with marshmallows. Return to oven and bake 1–2 minutes longer, until marshmallows begin to puff. Remove from oven and transfer to cooling rack. Cool.
Meanwhile, combine the remaining butter, corn syrup, and peanut butter chips in a heavy saucepan set over medium heat; stir until melted and smooth. Stir in vanilla extract, cereal, and peanuts. Evenly spread mixture over marshmallows; refrigerate at least 1 hour. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
SCOTCHIE-TOFFEE TREATS
When you’re ready to make some treats for a Fourth of July gathering or for winter holiday giving, turn to this page—you won’t want to go through any of the holidays without them.
3 tablespoons butter
1 (10-ounce) package regular marshmallows or miniature marshmallows
3 tablespoons dry butterscotch instant pudding and pie mix
6 cups crisp rice cereal
4 milk chocolate–covered English toffee candy bars, chopped
Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
Melt the butter in a large saucepan set over low heat. Add the marshmallows and butterscotch pudding mix; stir with a wooden spoon until completely melted. Remove from heat. Add the cereal and toffee candy bars, stirring until all of the cereal is well coated.
Using a large square of wax paper, press mixture evenly into prepared pan. Cool completely. Cut into 2-inch squares. Store in covered containers between layers of wax paper.
MAKES 24 SQUARES.
SEVEN-LAYER MAGIC COOKIE BARS
Something magic happens every time these are served: they disappear in the blink of an eye.
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
½ cup graham cracker crumbs
1 cup butterscotch chips
1 cup semisweet chocolate chips
1½ cups sweetened flake coconut
½ cup chopped pecans or walnuts
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350°F. Line a 13 x 9-inch baking pan with heavy-duty foil, extending foil over sides of pan. Spray bottom and sides of foil with nonstick cooking spray.
Break up the cookie dough in prepared pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Sprinkle graham cracker crumbs evenly over crust. Top evenly with butterscotch chips, chocolate chips, coconut and nuts. Drizzle sweetened condensed milk over top.
Bake for 32–38 minutes or until edges are golden brown (center will not be set). Cool completely on cooling rack. Use foil to lift bars from pan. Cut into bars.
MAKES 36 COOKIES.
SOUR CREAM CRANBERRY BARS
These stellar bars are a delicious contrast of flavors and textures, from the chocolate streusel top and bottom to the slightly tart middle layer, smooth with sour cream and loaded with dried cranberries.
1 (19.5- to 19.8-ounce) package brownie mix
2 ¼ cups quick-cooking oats
1 cup (2 sticks) unsalted butter, melted
1¼ cups sour cream
1/3 cup sugar
2 ½ tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 large egg
2 cups dried cranberries
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, oats, and melted butter in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of the mixture evenly into prepared pan.
Whisk the sour cream, sugar, flour, lemon zest, vanilla, and egg in a separate medium mixing bowl until smooth; stir in the cranberries and spread over base layer. Sprinkle with remaining crumb mixture; press gently into filling.
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.
SOUR CREAM LEMON BARS
Light and refreshing, these tangy citrus bars are a great finale