The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [187]
Place the cake mix, melted butter, and pumpkin pie spice in a large bowl. Blend with an electric mixer set on medium speed for 1–2 minutes, until smooth. Mix in the oats with a wooden spoon until combined. Press half of the mixture evenly into prepared pan.
Spoon and spread blackberry jam over prepared crust. Add butterscotch chips and nuts to remaining crumb mixture; sprinkle over bars and press down gently.
Bake for 30–34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
TIRAMISU BARS
Tiramisu was a nineties hit, seemingly appearing on most every dessert menu around. But while the fad has faded, the popularity of the ambrosial Italian concoction of cream and cake has not. Here it finds new life as inspiration for an easily assembled bar cookie. Buon appetito!
2 teaspoons vanilla extract, divided
1 tablespoon instant espresso (or coffee powder)
1 (18.25-ounce) package white cake mix, divided
¼ cup (½ stick) butter, melted
4 large eggs
1½ cups chocolate-covered toffee baking bits, divided
2 cups ricotta cheese
1 (14-ounce) can sweetened condensed milk
2 ½ tablespoons dark rum
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).
Mix the espresso powder with 1 teaspoon vanilla extract in a large mixing bowl until dissolved. Measure out ½ cup of the cake mix; set aside. Add the remaining cake mix, melted butter, 1 egg, and ½ cup toffee bits into bowl with espresso mixture. Blend with electric mixer set on low speed for 2 minutes; scrape down bowl. Beat 30 seconds longer. Press mixture into prepared pan. Set aside momentarily.
Using the same large bowl, blend the ricotta cheese and condensed milk with electric mixer set on low speed for 1 minute. Add reserved cake mix, remaining 1 teaspoon vanilla extract, remaining eggs, and rum and blend with electric mixer set on medium speed for 1 minute, until well blended. Pour and spread evenly over prepared crust. Sprinkle evenly with remaining 1 cup toffee bits.
Bake for 48–52 minutes or until center is just barely set when pan is jiggled (do not overbake). Transfer to wire rack and cool completely. Refrigerate for at least 4 hours or overnight. Cut into bars.
MAKES 36 MEDIUM BARS OR 48 SMALL SQUARES.
TOASTED ALMOND-APRICOT TRUFFLE BARS
Almonds add crunch, while apricots give these very rich cookies some chewiness. You can vary the bars in any number of ways. For example, vary the type of dried fruit, use lemon or lime zest in place of orange, mix in spices, or change out the type of chocolate chips.
1 cup (2 sticks) butter, divided
2 ½ cups finely crushed crisp shortbread or sugar cookie crumbs
1 cup sugar
1 (5-ounce) can evaporated milk (about 2/3 cup)
1 (10-ounce) package miniature marshmallows
2 cups white chocolate chips
¾ teaspoon almond extract
2 teaspoons grated orange zest
1 cup chopped dried apricots
½ cup sliced almonds, skillet toasted (see page xviii)
Foil-line a 13 x 9 x 2-inch baking pan (see page xxiv); set aside.
Melt ¾ cup (1½ sticks) of the butter in a small saucepan. Mix the melted butter and shortbread cookie crumbs in a medium bowl. With a large square of wax paper, press mixture into bottom of prepared pan. Chill while preparing topping.
Place the sugar, evaporated milk, marshmal-lows, and remaining butter in a large saucepan. Stir over medium heat until mixture comes to boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat and add the white chocolate chips, almond extract, and orange zest, stirring until chips are completely melted.
Pour the chocolate mixture over the crust, spreading evenly to cover. Sprinkle with the apricots and almonds; press lightly into white chocolate