The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [192]
Melt ½ cup (1 stick) of the butter in a small saucepan set over low heat. Beat the cake mix, melted butter, and 1 egg in a large bowl with an electric mixer set on medium speed until well blended. Pat the dough evenly into the prepared pan. Set aside momentarily.
Melt the remaining stick of butter in a small saucepan set over low heat. Beat the softened cream cheese, cocoa powder, and vanilla extract in a large bowl with an electric mixer set on medium speed until smooth, scraping down sides of bowl occasionally. Add the melted butter and remaining eggs; blend until smooth. Add the powdered sugar; blend until smooth. Stir in chocolate chips.
Spread the cream cheese mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
TRIPLE CHOCOLATE PUDDING BARS
Elevate your sense of well-being and euphoria with these voluptuous chocolate bars.
5 tablespoons butter, divided
1¼ cups chocolate wafer cookie crumbs
4 ½ tablespoons cornstarch
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 cups half and half
2/3 cup semisweet chocolate chips
Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Melt 4 tablespoons (½ stick) of the butter in a large nonstick skillet set over medium-high heat. combine the 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.
Combine the cornstarch, sugar, and cocoa powder in a medium saucepan. Whisk in 1 cup of the half and half until smooth and blended; whisk in remaining half and half. Stir over medium high heat until mixture is thick and bubbly. Remove pan from heat; whisk in chocolate chips and remaining butter until chips are melted and mixture is smooth. Let cool for 20 minutes.
Pour mixture over prepared crust, smoothing top with a rubber spatula. Place a piece of plastic wrap directly on filling. Refrigerate for 4–6 hours or until firm. Cut into bars. Use foil lining to remove uncut bars from pan to cutting board. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 BARS.
TRIPLE-DECKER CHOCOLATE-CHIP PEANUT BUTTER BARS
Some occasions call for restraint, others for indulgence. Be sure to serve these bars on the latter type of occasion. Everyone knows how good chocolate and peanut butter are in combination, but this layered bar elevates the duo to new hedonistic heights.
1¼ cups sifted powdered sugar
1¼ cups creamy peanut butter
1½ teaspoons vanilla extract
1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough, well chilled
Preheat oven to 350°F. Spray an 8-inch pan with nonstick cooking spray or line with foil.
Combine the powdered sugar, peanut butter, and vanilla in a medium bowl; mix well with a wooden spoon (mixture will be stiff).
Cut cookie dough in half. With floured fingers, press half of dough in bottom of the prepared pan. Press peanut butter mixture evenly over dough. Crumble remaining half of cookie dough evenly over peanut butter mixture.
Bake for 27–30 minutes or until golden brown and firm to the touch. Remove from oven and cool completely. Cut into bars.
MAKES 16 BIG BARS.
TURTLE CHEESECAKE BARS
Here pecans, caramel, and chocolate transform a simple cheesecake bar into an extraordinary treat.
2 ½ cups chocolate wafer cookie crumbs
3 tablespoons sugar
½ cup (1 stick) butter, melted
½ cup chopped pecans
2 (8-ounce) packages cream cheese, softened
1½ cups cold milk
¼ cup firmly packed dark brown sugar
1 (4-serving-size) package instant butterscotch pudding and pie filling mix
2/3 cup caramel ice cream topping
1 cup pecan halves
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