The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [189]
Pour the chocolate mixture over the crust, spreading evenly to cover. Sprinkle with the walnuts and coconut; press lightly into chocolate layer. Refrigerate for 2 hours or until firm. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 36 BARS.
TOFFEE CHEESECAKE BARS
Chopped English toffee candy bars and brown sugar create a new and enticing twist on cheesecake. Don’t expect leftovers!
1¼ cups crisp sugar cookie crumbs
¼ cup (½ stick) butter, melted
½ cup milk
2 teaspoons unflavored gelatin
½ cup packed dark brown sugar
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
4 chocolate-covered English toffee bars, chopped
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 sugar 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.
Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Add the brown sugar to the saucepan. Turn the heat under saucepan to medium. Whisk until milk is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and set aside momentarily.
Beat the cream cheese, sour cream, and vanilla in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatin-milk mixture, beating on low speed and occasionally scraping sides of bowl with rubber spatula, until well blended. Stir in all but about 2 tablespoons of the toffee bars to the cheesecake mixture.
Pour and spread cream cheese mixture evenly over prepared crust; sprinkle remaining toffee over bars. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 BARS.
TOFFEE CREAM CHEESE STREUSEL BARS
I do not trust myself alone with these bars. Loaded with brown sugar, cream cheese, and toffee, they are everything a favorite bar cookie should be: simple to make and splendid to eat.
1 (18.25-ounce) package yellow cake mix
¼ cup packed dark brown sugar
1 cup (2 sticks) butter, melted
2 ¼ cups quick-cooking oats
2 (8-ounce) packages cream cheese, softened
½ cup packed light brown sugar
1½ teaspoons vanilla extract
2 large eggs
1 cup toffee baking bits, divided
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).
Place the cake mix, ¼ cup dark brown sugar, and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until smooth. Stir in oats. Press half of mixture evenly into prepared pan.
Beat the softened cream cheese and ½ cup light brown sugar with in a large mixing bowl electric mixer set on high speed until smooth. Add the vanilla extract and eggs, one at a time; beat until just blended. Stir in ½ cup toffee bits. Spoon and spread cream cheese mixture over base layer. Add remaining toffee bits to remaining crumb mixture; sprinkle over cream cheese layer and press down gently.
Bake for 30–34 minutes or until topping is golden and firm to the touch. Transfer to wire rack and cool completely.
MAKES 24 LARGE OR 36 SMALL BARS.
TOFFEE CREAM CHOCOLATE-CHIP BARS
I love the addition of toffee to these over-the-top chocolate chip cheesecake bars. Feel free to vary the type of chocolate chips: white, milk, and bittersweet are equally irresistible.
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
1¼ cups toffee baking bits, divided use
1 (8-ounce) package cream