The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [186]
MAKES 24 LARGE OR 36 SMALL BARS.
SPICY CHOCOLATE AZTEC BARS
Kicked up with cayenne, coffee, cinnamon, and orange zest, these very rich, dark chocolate bars have gone south of the border.
1 (18.25-ounce) package devil’s food cake mix
½ cup (1 stick) butter, melted
2 teaspoons grated orange peel
¾ teaspoon ground cinnamon
1 cup chopped nuts (almonds, pecans, or walnuts)
1½ cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 tablespoon instant espresso (or coffee powder)
1/8 teaspoon cayenne pepper
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Place the cake mix, melted butter, orange peel, cinnamon, and nuts in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes.
While crust bakes, melt the chocolate chips with the condensed milk in a medium saucepan set over low heat, stirring until smooth. Remove from heat and stir in espresso powder and cayenne until blended. Pour chocolate mixture over partially baked layer.
Bake for an additional 20–22 minutes until just set. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
SWEDISH ALMOND BARS
Fragrant, exotic cardamom lends these easy bars Scandinavian flair.
1 (16.5-ounce) roll refrigerated sugar cookie dough
1 large egg white
2 teaspoons water
1 teaspoon almond extract
¼ cup sugar
½ teaspoon ground cardamom
1 cup sliced almonds
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray.
Break up the cookie dough into prepared pan. With floured fingers, press dough evenly in bottom of pan to form crust.
Whisk the egg white, water, and almond extract in a small bowl with a fork until frothy. Brush over dough. Mix the sugar and cardamom in a small cup. Sprinkle the sugar mixture and almonds evenly over dough. Gently press almond into dough.
Bake for 18–23 minutes or until edges are light golden brown. Cool completely on wire rack.
MAKES 30 BARS.
TART CHERRY CARAMEL BARS
The tart dried cherries in these bars are the perfect counterpoint to the velvety caramel and crunchy almonds.
1½ sleeves (approximately 57 crackers) coarsely broken saltine crackers
2 cups white chocolate chips
1 cup miniature marshmallows
¾ cup tart dried cherries or dried cranberries
1 cup chopped roasted, lightly salted almonds, divided
½ cup (1 stick) butter
1 (14-ounce) package caramels (about 50), unwrapped
¾ teaspoon almond extract
Lightly spray a 13 x 9 x 2-inch pan with nonstick cooking spray; set aside.
Mix the crushed crackers, white chocolate chips, marshmallows, cherries, and half of the chopped almonds in large bowl; set aside.
Place the butter and caramels in small saucepan. Stir over low heat until caramels are completely melted and mixture is well blended, stirring frequently. Stir in almond extract. Pour over cracker mixture; toss to coat well.
Working quickly, press the mixture into the prepared pan, pressing down with a square of wax paper; sprinkle with reserved chopped almonds. Refrigerate for 30 minutes or until completely cooled. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 BIG BARS.
TENNESSEE JAM CAKE STREUSEL BARS
Tennessee Jam Cake is a classic Southern dessert made with layers of spice cake, blackberry jam (sometimes stirred into the batter, sometimes spread between the layers of cake) and finished with penuche (caramel fudge) frosting. Heaven. Here the same flavor is captured in an impressive, but still easy, streusel bar.
1 (18.25-ounce) package spice cake mix
1 cup (2 sticks) butter, melted
1 teaspoon pumpkin pie spice (or ground cinnamon)
2 cups quick-cooking oats
1 (12-ounce) jar blackberry jam or preserves
1 cup butterscotch baking chips
½ cup chopped pecans (or walnuts)
Preheat oven to 350°F (or 325°F for dark-coated metal