gooey to solid (cookie bar)
i made a cookie bar this weekend and the middle called for condensed milk which was too gooey after baking. i also made jam bars (simply spreading jam onto the bottom layer and baking). how do i make the middle layer of a bar cookie to be solid using 1) fruit 2) chocolate? i'd like to make both types but have the center be firm after baking.
i guess i need to thicken the jam with something and make a ganache layer but i don't have any recipes to start with.
sure, you can add extra pectin to the jam - that should help it set up a bit. and absolutely bake the ganache! it may still seem a bit gooey when you first remove it from the oven, but once it cools it'll set up. i use ganache as the filling for my Dark Chocolate Cranberry Tart and it works beautifully.