The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [190]
1/3 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
Preheat oven to 350°F.
Cut cookie dough into ½-inch slices. Arrange slices to cover bottom of ungreased 13 x 9-inch pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle with ¾ cup of the toffee bits.
Bake for 16–18 minutes or until golden brown.
Meanwhile, beat the cream cheese, brown sugar, egg, and vanilla in a medium bowl with electric mixer on medium speed until smooth.
Using a spatula, gently press edges of partially baked crust down to make surface flat. Spoon and spread cream cheese mixture over crust. Sprinkle with chocolate chips and remaining toffee bits.
Bake 20–25 minutes longer or until edges are deep golden brown and center is set. Cool for 10 minutes on wire rack. Run knife around sides of pan to loosen bars. Cool completely. Store in refrigerator.
MAKES 36 BARS.
TOFFEE SQUARES
When it comes to sweets, my biggest weakness is brown sugar. Hence, toffee bars are definitely favorites on my treat list. This no-bake version comes from the combination of several recipes and lots of trial and error. I think they are as tasty as the ones that take twice as long—or longer—to prepare.
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 cups bran flakes cereal
¾ cup plus 2 tablespoons milk, divided use
1 cup firmly packed dark brown sugar
10 tablespoons (1¼ sticks) butter, softened, divided
2 large eggs
1½ teaspoons vanilla extract, divided
2 cups sifted powdered sugar
Lightly spray an 8 x 8 x 2-inch microwave-safe baking pan with nonstick cooking spray; set aside.
Mix the flour, baking powder, and salt in a medium bowl until blended. Set aside.
Combine the cereal and ¾ cup milk in a small mixing bowl. Let stand for 2–3 minutes or until cereal is softened.
Beat the brown sugar and 8 tablespoons (1 stick) butter in medium mixing bowl with an electric mixer set on medium-high speed until light and fluffy. Add the eggs and 1 teaspoon vanilla. Beat well. Stir in the cereal mixture. Add the flour mixture, stirring until well blended.
Spread the batter evenly in the prepared pan. Microwave on high about for 10 minutes or until wooden pick inserted near center comes out clean. Rotate every 3 minutes. Remove from microwave. Cool completely.
Combine the powdered sugar, remaining butter, remaining milk, and remaining ½ teaspoon vanilla in a small bowl with an electric mixer set on low speed until smooth. Spread frosting evenly over cooled bars. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 16 BARS.
TRI-LEVEL CARAMEL BARS
These showstopper bars will dazzle your friends. They’ll be even more amazed that no baking is required to turn out these triple-decker treats.
1 cup (2 sticks) butter, divided
4 cups powdered sugar
1½ cups graham cracker crumbs
1½ cups peanut butter
1½ cups coarsely chopped roasted cashews or peanuts, divided use
1 (14-ounce) package caramels (about 50 pieces), unwrapped
¼ cup milk
1 1/3 cups milk or semisweet chocolate chips
Lightly spray a 13 x 9 x 2-inch pan with nonstick cooking spray; set aside.
Melt ¾ cup (1½ sticks) butter in a small saucepan. Mix the melted butter, powdered sugar, graham cracker crumbs, peanut butter, and 1 cup of the chopped nuts in a large bowl. Transfer mixture to prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.
Melt the caramels and milk in a large saucepan set over low heat, stirring frequently until mixture is melted and smooth. Pour over crust.
Melt chocolate with remaining butter in large saucepan on low heat, stirring frequently until melted and smooth. Spread over caramel layer.
Immediately sprinkle with remaining nuts. Refrigerate for at least 1 hour. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 36 SMALL BARS.
TRI-LEVEL MOCHA CHEESECAKE BARS
As luscious proof that decadent desserts can be quick and easy too,