Imagine a kitchen warm with the smells of sweet vanilla, fragrant cinnamon, and fresh butter. On the kitchen counter is a cooling rack piled high with fresh-from-the-oven delights filled with chocolate chips and crunchy pecans. Ah, the age-old comfort of cookies. Next imagine that each of the yummy treats began with a convenient box of cake mix. That's right, a standard 18.25-ounce box of cake mix is the secret to some of the tastiest, simplest, and most irresistable cookies imaginable.
Tiramisu was a nineties hit, seemingly appearing on most every dessert menu around. But while the fad has faded, the popularity of the ambrosial Italian concoction of cream and cake has not. Here it finds new life as inspiration for an easily assembled bar cookie. Buon appetito!
Makes 36 medium bars or 48 small squares
2 teaspoons vanilla extract, divided
1 tablespoon instant espresso (or coffee powder)
1 (18.25 ounce) package white cake mix, divided use
1/4 cup (1/4 stick) butter, melted
4 large eggs
1 1/2 cups chocolate-covered toffee baking bits, divided use
2 cups ricotta cheese
1 (14 ounce) can sweetened condensed milk
2 1/2 tablespoons dark rum
Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13x9-inch metal baking pan with nonstick cooking spray (or foil-line pan.
In a large mixing bowl mix 1 teaspoon vanilla extract with espresso powder until dissolved. Measure out 1/2 cup of the cake mix; set aside. Add the remaining cake mix, melted butter, 1 egg, and 1/2 cup toffee bits into bowl with espresso mixture. Blend with electric mixer set on low speed 2 minutes; scrape down bowl. Beat 30 seconds Longer. Press mixture into prepared pan. Set aside momentarily.
In the same large bowl blend the ricotta cheese and condensed milk with electric nixer set on low speed 1 minute. Add reserved 1/2 cup cake mix, remaining 1 teaspoon ranilla extract, remaining 3 eggs, and rum and blend with electric mixer set on nedium speed 1 minute, until well blended. Pour and spread evenly over prepared crust. Sprinkle evenly with remaining 1 cup toffee bits.
Bake 48—52 minutes or until center is just barely set when pan is jiggled (do not overbake). Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight. Cut into bars.
