Input From Fellow Bakers Needed
I'd like to make a layered bar cookie using peanut butter dough for the base-- no graham crackers in the house and the car's up on blocks! Has anyone attempted this before and with what results? I'd like to do this before the heat wave kicks in tomorrow, all replies are much appreciated!!!
The graham cracker and melted butter crust typically associated with 7 layer bars. I do have some oatmeal kicking around, and the usual cast of characters--nuts, coconut, chocolate chips, sweetened condensed milk, also some chopped dates that I'm thinking of adding...other than that the pantry is pretty bare!
You can use just about any simple cookie dough as a bar cookie base, or as a crust for tarts and cheesecakes.
My mother baked a fruit tart every week - usually apple, Italian plum, or blueberry,
arranged atop sugar cookie dough in a pie pan, then sprinkled with cinnamon sugar before baking. Simple and good. I've switched it up to oatmeal cookie dough or nut sandies type dough on occasion.
Here are two recipes that might appeal, although you couldn't try the second one now, since it needs graham cracker crumbs:
1 unbaked 9" pie shell, 350 preheated oven
3/4 c sugar
3/4 c old-fashioned or quick oats
3/4 c light or dark corn syrup
1/2 cup sweetened coconut
1 stick butter, melted
2 large eggs
Whisk eggs, stir in other ingredients, pour into shell and bake 50-60 minutes, until crust and top are golden and toothpick inserted in center comes out oily but clean. Center may still jiggle. Cool completely before slicing. This pie looks like pecan pie, has the same texture, and, oddly, even tastes similar.
1 pre-baked 9" pie shell
1 1/2 c sweetened coconut
1 1/2 c graham cracker crumbs
1 1/2 c chopped pecans
1 1/2 c sugar
1 c egg whites (6-7)
Whisk whites lightly, stir in other ingredients, pour into prebaked shell, then bake in preheated 350 oven for 35 minutes.