Recipe: Tiramisu Bars (using cake mix, ricotta cheese and sweetened condensed milk)

TIRAMISU BARS

"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!"

FOR THE CRUST:
2 teaspoons vanilla extract, divided use
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, divided use
1 1/2 cups chocolate-covered toffee baking bits, divided use
FOR THE FILLING:
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.

TO PREPARE THE CRUST:
In a large mixing bowl mix 1 teaspoon vanilla extract with espresso powder until dissolved. Measure out 1/2 cup of the (dry) cake mix; set aside. Add the remaining (dry) 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.

TO PREPARE THE FILLING:
In the same large bowl blend the ricotta cheese and condensed milk with electric mixer set on low speed 1 minute. Add reserved 1/2 cup (dry) cake mix, remaining 1 teaspoon vanilla extract, remaining 3 eggs, and rum and blend with electric mixer set on medium speed 1 minute, until well blended. Pour and spread evenly over prepared crust. Sprinkle evenly with remaining 1 cup toffee bits.

TO BAKE:
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, then cut into bars.

Makes 36 medium bars or 48 small squares
Source: Cake Mix Cookies by Camilla V. Saulsbury