Pan Baking
Baking 30 Minute Desserts
These 3 quick desserts are perfect for those last-minute guests or when you need a quick dessert recipe.
Candy Bar Imitations
1/2 cup butter
1 package devil’s food cake mix
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans
1 can (14 ounces) sweetened condensed milk
Mix the butter and cake mix in a large bowl until crumbly. Evenly sprinkle this mixture into a jelly roll pan (15 x 10 x 1-inch). Press the mixture into the bottom of the pan. Put the butterscotch chips, chocolate chips, coconut, and pecans over the top of the mixture in an even layer. Add the sweetened condensed milk over the entire mixture. Bake in a 350 degree oven for 20 to 30 minutes. The top should be light golden brown. Allow it to cool and cut it into bars.
Caramel Brownies
1 package (14 ounces) caramels
1 can evaporated milk
1 package German chocolate cake mix
2/3 cup melted margarine
1 cup chocolate chips
1/2 cup chopped pecans
In a small saucepan over low heat melt the caramels and 1/3 cup of the evaporated milk. While those are melting, mix together the cake mix, margarine, and 1/3 cup of the evaporated milk. Put half of the cake mixture into a greased 9 x 13-inch baking pan. Put it into a 350 degree oven for 6 minutes. Add the chocolate chips and pecans in an even layer over the baked cake mix. Pour the caramel mixture evenly over the chocolate chip/pecan layer. Then pour the other half of the cake mix over the caramel layer. Bake for 20 additional minutes. Allow brownies to cool and cut into bars.
Easy Lemon Bars
1 package lemon cake mix
1 egg
1/2 cup oil
1 package (8 ounces) cream cheese
1/3 cup sugar
1 tablespoon lemon juice
In a medium bowl, mix the cake mix, egg and oil together. Reserve 1 cup of this cake mixture. Put the remaining cake mixture into a 9 x 13-inch baking pan. Bake in a 350 degree oven for 15 minutes. While this is baking, mix the cream cheese, sugar, and lemon juice. Mix well. Spread this mixture over the baked cake mixture. Take the 1 cup of reserved cake mixture and sprinkle over the top. Bake for 15 additional minutes. Allow it to cool and cut into bars. Refrigerate any leftovers.
About the Author
With a passion for baking and story telling, Jill Seader shares baking recipes and stories at YourBakingStory.com. Come enjoy the stories and recipes or get some recipe scrapbooking supplies to create your own baking story. Happy Baking!
Pan-Baked Lemon-Almond Tart
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