The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [191]
1 (18.25-ounce) package chocolate cake mix
½ cup (1 stick) butter, melted
3 large eggs
1 tablespoon instant espresso or coffee powder
3 teaspoons vanilla extract, divided
2 (8-ounce) packages cream cheese, softened
¾ cup powdered sugar, divided
1 (16-ounce) container (2 cups) sour cream
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).
In a large bowl place the cake mix, butter, and 1 of the eggs. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture into prepared pan. Bake for 10 minutes. Remove from oven (leave oven on).
While crust bakes, dissolve espresso powder in 2 teaspoons of the vanilla extract in a medium bowl. Add the softened cream cheese and ½ cup of the powdered sugar to the same bowl and blend with electric mixer set on medium speed until well blended and smooth. Add remaining eggs, one at a time, mixing on low speed after each addition just until blended. Pour over hot crust.
Bake for 22–25 minutes or until center is just barely set when pan is jiggled (do not overbake); remove from oven (leave oven on).
Whisk the sour cream with the remaining powdered sugar and 1 teaspoon vanilla extract in a large mixing bowl; spread evenly over bars. Return bars to oven for 5 minutes. 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.
TRI-LEVEL PEANUT BUTTER MARSHMALLOW CRISPY BARS
Layers of chocolate, marshmallows, peanut butter chips, and crisp rice cereal? Sounds like kid stuff, but think again. The reality is a chewy-gooey, candy bar–like confection that everyone, of every age, will love.
1 (19.5- to 19.8-ounce) package brownie mix
10 tablespoons (1¼ sticks) unsalted butter, softened, divided
2 large egg yolks
3 cups miniature marshmallows
Topping:
2/3 cup light corn syrup
1 (10-ounce) package peanut butter chips
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups lightly salted peanuts
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, 6 tablespoons softened butter, and egg yolks in a large mixing bowl with an electric mixer set on low until mixture is combined and crumbly. Press mixture firmly into the bottom of the prepared pan.
Bake for 18 minutes or until set at edges. Remove crust from oven (leave oven on). Immediately sprinkle with marshmallows. Return to oven; bake for an additional 3–5 minutes or until marshmallows just begin to puff. Transfer to a wire rack and cool while preparing topping.
Combine the corn syrup, remaining butter, and peanut butter chips in a large saucepan. Stir constantly over low heat until the chips are melted and smooth. Remove from heat; stir in vanilla, cereal, and peanuts. Immediately spoon warm topping over marshmal-lows; spread to cover. Place pan of bars in refrigerator for 1 hour or until firm. Cut into bars or squares.
MAKES 36 MEDIUM BARS OR 48 SMALL SQUARES.
TRIPLE-CHOCOLATE GOOEY CHESS SQUARES
A chocolate lover’s dream come true, these decadent chess squares are memorable after one bite. Their deep, rich flavor stems from chocolate times three: chocolate cake mix, cocoa powder in the filling, and miniature chocolate chips throughout.
1 cup (2 sticks) butter, divided
1 (18.25-ounce) package chocolate cake mix
3 large eggs
1 (8-ounce) package cream cheese, softened
5 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 (16-ounce) box powdered sugar
¾ cup miniature semisweet chocolate chips
Preheat oven to 350°F (or 325°F for dark-coated metal pan).