The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [195]
Bake for 29–33 minutes or until brownie topping feels dry and edges begin to pull away from sides of pan. Transfer to wire rack and cool completely. Refrigerate for at least 2 hours. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
WHITE CHOCOLATE AND LIME-LAYERED BARS
These luscious layered bars carry a double dose of lime. For a heavenly summer dessert, cut the bars into larger squares or diamonds and serve with berries and a cloud of whipped cream.1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
1½ cups unsweetened shredded coconut
1 cup sliced almonds
1 (14-ounce) can sweetened condensed milk
2 ½ tablespoons lime juice
2 teaspoons grated lime zest
2 cups white chocolate chips
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust.
Bake for 10–14 minutes or until light golden brown (dough will appear slightly puffed).
Sprinkle coconut and almonds over partially baked crust. Combine condensed milk, lime juice, and lime zest in a small bowl. Drizzle mixture over coconut and almonds.
Bake for 21–24 minutes or until edges are golden brown and top is lightly browned. Remove from oven and immediately sprinkle with white chocolate chips. Cool completely. Cut into bars.
MAKES 36 BARS.
WHITE CHOCOLATE BERRY BARS
Trust me—it’s never a mistake to serve a white chocolate-raspberry confection for dessert.
2 cups crushed creme-filled vanilla sandwich cookies (about 24 cookies)
1/3 cup butter, melted
½ cup heavy whipping cream
2 teaspoons unflavored gelatin
1 cup white chocolate chips
1 cup sour cream
1 cup fresh blueberries, raspberries, or blackberries
Line an 8 x 8 x 2-inch pan with foil (see page xxiv). Lightly coat foil with nonstick cooking spray.
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.
Place the cream in a small saucepan. Sprinkle gelatin over cream (do not stir). Let stand for 5 minutes to soften. Stir over low heat for 4–6 minutes until cream is hot (but not boiling) and gelatin is dissolved. Remove from heat and add white chocolate chips; stir until melted and smooth. Set aside and let cool for 20–25 minutes until room temperature.
Whisk the sour cream and white chocolate mixture in a medium bowl until smooth. Pour and spread mixture evenly over chilled crust. Sprinkle berries over surface of bars and gently press into filling. Refrigerate for at least 3 hours 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.
WHITE CHOCOLATE BROWN SUGAR MERINGUE BARS
These elegant bars have a touch of drama. It’s dark chocolate versus white chocolate, dense chewy brownie against light, airy meringue. The contrasts add up to a lot of excitement.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
1 large egg
1 (12-ounce) package white chocolate chips
4 large egg whites
1 cup packed dark brown sugar
1 cup slivered almonds
Preheat oven to 375°F (350°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, melted butter, and egg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan.
Bake for about 12 minutes, until partially set at center. Remove pan from oven (leave oven on). Sprinkle with the white chocolate chips. Transfer to wire rack while preparing meringue.
Beat the