Taste of Home Brownies & Bars
Page 17
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25 Oreo cookies,
3 tablespoons hot fudge ice cream topping
3 tablespoons butter, melted
FILLING
1 envelope unflavored gelatin
1/2 cup cold strong brewed coffee
2 packages (8 ounces each) cream cheese
3/4 cup sugar
1 cup (8 ounces) sour cream
3 ounces bittersweet chocolate, melted and cooled
24 chocolate-covered coffee beans, optional
1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13x9-in. dish coated with cooking spray. Refrigerate for 10 minutes.
2. Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, chocolate and the reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.
4. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Refrigerate leftovers.
CHEESECAKE SQUARES
I lived on a dairy farm when I was young, and my mom always had a lot of sour cream on hand. She put it to good use in this no-crust, all-filling recipe. Top with blackberry sauce for an extra treat if you have it.
—SHIRLEY FOREST EAU CLAIRE, WI
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PREP: 10 MIN. • BAKE: 1 HOUR + CHILLING • MAKES: 20 SERVINGS
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2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1 1/2 cups sugar
4 large eggs
1/4 cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups (16 ounces) sour cream
Seasonal fresh berries
1. In a bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream.
2. Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
3. Chill several hours or overnight. Top each serving with berries.
TOP TIP
BERRIES 101
Fresh berries should be stored covered in your refrigerator. Wash just before needed, and use them within 10 days.
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Frosted Treats
It’s easy to add a crowning touch to sweet sensations with the smooth glazes and creamy frostings in these recipes.
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FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING
The whole family will love these brownies topped with a double frosting of peanut butter pudding and chocolate fudge. They’re a perfect treat for any time.
—AMY CROOK SYRACUSE, UT
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PREP: 20 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 2 1/2 DOZEN
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1 package fudge brownie mix (13x9-inch pan size)
1 1/2 cups confectioners’ sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4 1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting
1. Prepare and bake brownies according to package directions. Cool on a wire rack.
2. Meanwhile, in a small bowl, beat the confectioners’ sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over the brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting into squares.
LAYERED GINGERBREAD BARS
Bake a batch of these bars for a truly special dessert. The bottom layer tastes like a gingerbread cookie, the middle layer features smooth buttercream and the top layer is a luscious frosting. What’s not to love?
—PATTI ANN CHRISTIAN ARARAT, NC
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PREP: 45 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 3 DOZEN
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1/2 cup butter, softened
2/3 cup packed brown sugar
1 large egg
1/3 cup molasses
1 2/3 cups all-purpose flour
1 1/8 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
BUTTERCREAM LAYER
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 cup 2% milk
3/4 cup butter, softened
1 teaspoon lemon extract
ICING
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1/4 cup butter, cubed
2 tablespoons molasses
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 1/2 cups confectioners’ sugar
2 tablespoons minced crystallized ginger
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack.
2. In a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce the heat; cook and stir for 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour.
3. Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze for 15 minutes.
4. For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners’ sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate any leftovers.
BIG BATCH
HARVEST PUMPKIN BROWNIES
These lightly spiced pumpkin brownies are a nice change of pace from typical chocolate brownies. They’re the perfect treat when fall is in the air.
—IOLA EGLE BELLA VISTA, AR
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 5-6 DOZEN
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1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1 1/2 to 2 cups confectioners’ sugar
1. In a large bowl, beat pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into the pumpkin mixture.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
3. In a small bowl, beat the butter,
cream cheese, vanilla, milk and salt until smooth. Gradually add the confectioners’ sugar until smooth. Frost brownies. Store brownies in the refrigerator.
FROSTED WALNUT BROWNIES
You can’t go wrong with a classic walnut-filled brownie. These fudgy frosted squares travel very well to potlucks and picnics and will be one of the first desserts to disappear.
—PAT YAEGER NAPLES, FL
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PREP: 20 MIN. + COOLING • BAKE: 25 MIN. • MAKES: 2 1/2 DOZEN
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4 ounces unsweetened chocolate, chopped
1 cup canola oil
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts
FROSTING
2 tablespoons butter
2 ounces unsweetened chocolate
2 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla extract
1. Preheat oven to 350°. In a large microwave-safe bowl, heat the chocolate until melted. Add oil and sugar; mix well. Stir in eggs and vanilla. Add flour and salt; mix well. Stir in the nuts. Pour into a greased 13x9-in. baking pan.
2. Bake 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. For frosting, melt the butter and chocolate; stir until smooth. Cool mixture to room temperature. In a medium bowl, combine the chocolate mixture, confectioners’ sugar, milk and vanilla until smooth. Frost brownies.
BIG BATCH
GLAZED PEANUT BUTTER BARS
Memories of lunchtime at school and my Aunt Shelly’s kitchen come to mind when I bite into these sweet, chewy bars. My husband is the biggest fan of these peanut butter and chocolate treats.
—JANIS LUEDTKE WESTMINSTER, CO
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons water
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
GLAZE
1 1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.
2. Spread batter into a greased 15x10x1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.
3. For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over the warm bars; spread evenly. Cool completely on a wire rack before cutting.
CREAMY CASHEW BROWNIES
My sister-in-law dubbed me the “dessert queen” because of treats like this that I take to our family get-togethers. The brownies have a fudge-like texture and a delectable cream cheese topping. Cashews and a hot fudge swirl make these pretty bars extra special.
—KAREN WAGNER DANVILLE, IL
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PREP: 15 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 2 DOZEN
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1 package fudge brownie mix (13x9-inch pan size)
1/3 cup water
1/4 cup canola oil
1 large egg
1 cup (6 ounces) semisweet chocolate chips
TOPPING
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup salted cashews, coarsely chopped
1/2 cup hot fudge ice cream topping, warmed
1. In a large bowl, combine the brownie mix, water, oil and egg. Stir in chips. Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
2. For topping, in a bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread over brownies. Sprinkle with the cashews; drizzle with hot fudge topping. Refrigerate before cutting. Store in the refrigerator.
TUXEDO FROSTED BROWNIES
I grew up on a farm and liked to help my mother in the kitchen, especially when it came to making desserts. I definitely learned from the best, and now when I’m planning to serve refreshments at one of my social events, these dressed-up brownies are my top pick.
—EDITH AMBURN MOUNT AIRY, NC
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PREP: 25 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 3 DOZEN
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4 large eggs
1 cup canola oil
1 1/2 cups sugar
1/2 cup packed brown sugar
1/4 cup water
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1/2 cup chopped walnuts
FROSTING
1 can (16 ounces) vanilla frosting
1 tablespoon rum extract
GLAZE
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon canola oil
1. In a large bowl, beat the eggs, oil, sugars, water and vanilla. Combine the flour, cocoa, salt and walnuts; stir into egg mixture until blended.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until center is set. Cool on a wire rack. Combine frosting and extract; spread over brownies. Chill for 30 minutes.
3. In a microwave, melt the chocolate chips and oil; stir until smooth. Drizzle over frosting. Let stand until set before cutting.
FROSTED PISTACHIO BARS
Dare to decorate fast and easy bar cookies as spooky or as pretty as the occasion demands.
—SHANNON SHEEHY CHESTERFIELD, VA
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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2 cups all-purpose flour
2 packages (3.4 ounces each) instant pistachio pudding mix
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup butter, melted
1/2 cup canola oil
1/4 cup water
1 teaspoon vanilla extract
1/2 cup chopped pistachios
FROSTING
3 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups confectioners’ sugar
Optional decorations: candy eyeballs, M&M’s minis, milk chocolate M&M’s, Life Savers hard candies and gummies, regular and mini peanut butter cups, licorice twists, shoestring licorice, Starburst fruit chews, mega and regular Smarties, Nerds, Runts, Snaps chewy candies, candy corn, tiny-size Chiclets gum, butterscotch hard candies, Rolo candies, Caramel Creams and PayDay candy bar
1. Preheat oven to 350°. In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt. In another bowl, whisk egg, melted butter, oil, water and vanilla until blended; stir into flour mixture. Stir in pistachios (dough will be stiff).
2. Press dough into a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges begin to brown. Cool completely in pan on a wire rack.
3. In a large bowl, beat cream cheese, butter, vanilla and salt until blended. Gradually beat in confectioners’ sugar. Spread over top. Decorate as desired.
4. Cut into bars before servin
g. Store in the refrigerator.
DOUBLE FROSTED BROWNIES
This recipe is ideal for a quick dessert or bake sale contribution. Dress up a packaged brownie mix with two kinds of frosting, creating a two-toned treat with a luscious look and sweet taste.
—JEAN KOLESSAR ORLAND PARK, IL
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PREP: 15 MIN. + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 3 DOZEN
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1 package fudge brownie mix (13x9-inch pan size)
1/2 cup butter, softened
1 1/2 cups confectioners’ sugar
2 tablespoons instant vanilla pudding mix
2 to 3 tablespoons 2% milk
1 can (16 ounces) chocolate fudge frosting
1. Prepare brownie mix according to package directions. Spread the batter into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted 2 in. from side of pan comes out clean. Cool completely on a wire rack.
2. In a large bowl, beat the butter, sugar and pudding mix until blended. Add enough milk to reach a spreading consistency. Frost the brownies. Cover and refrigerate for 30 minutes.
3. Spread with fudge frosting. Cut into bars. Store bars in the refrigerator.