The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [196]
Bake for an additional 13–15 minutes or until meringue is golden brown. Transfer to a wire rack and cool completely. Cut into bars.
MAKES 24 LARGE OR 36 SMALL BARS.
WHITE CHOCOLATE FUDGE FANTASY BARS
A thick layer of white chocolate fudge nestled between two more layers of chocolate brownie cookie make these quick-to-assemble bars a chocoholic’s dream come true. The flavor of the fudge can be tailored to suit your tastes. Consider using maple, rum, brandy, mint, or orange extract in place of the vanilla. Alternatively, milk or semisweet chocolate chips may be substituted for the white chocolate chips. And if you really want to change things up, try butterscotch, peanut butter or cinnamon chips in place of the white chocolate chips.
1 (19.5- to 21.5-ounce) package brownie mix
1/3 cup vegetable oil
1 large egg
1 cup chopped pecans or walnuts
2 cups white chocolate chips
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
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, oil, and egg in a large mixing bowl with an electric mixer set on medium until blended. Stir in the nuts. Set aside 1½ cups of the crumb mixture. Firmly press remaining crumb mixture into bottom of prepared pan.
Melt the chips with condensed milk in a small saucepan set over low heat, stirring until smooth. Remove from heat and stir in the vanilla. Pour and spread evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top.
Bake for 25–30 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely. Cut into bars. Store loosely covered at room temperature.
MAKES 24 LARGE OR 36 SMALL BARS.
WHITE CHRISTMAS CRANBERRY MALLOW BARS
As much as I love it, white chocolate isn’t “true” chocolate. Rather, it is a combination of sugar, cocoa butter, and milk solids. Regardless, it is delicious, especially in these pretty, holiday cookies flecked with orange zest and cranberries.
2 cups white chocolate chips
2 tablespoons vegetable shortening
1 cup miniature marshmallows
½ cup coarsely chopped honey-roasted almonds
1 cup chopped dried cranberries
2 teaspoons grated orange zest
2 cups crisp rice cereal
Lightly spray an 8 x 8 x 2-inch square baking pan with nonstick cooking spray; set aside.
Melt the white chocolate chips and shortening in a medium saucepan set over low heat, stirring constantly until smooth. Remove from heat. Stir in the marshmallows, almonds, cranberries, orange zest, and cereal, mixing until well coated.
Spread mixture evenly into prepared pan. Refrigerate for about 1 hour until set. Cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 SMALL BARS.
ALMOND FUDGE BROWNIES
If you can’t resist the urge to overindulge, serve the brownies warm with premium ice cream, whipped cream, more almonds, and a cherry.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 large eggs
2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon almond extract
1½ cups sliced almonds, toasted
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, oil, water, and eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan.
Bake for 28–30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake). Transfer to a wire rack and cool.
Meanwhile, melt chips with