These are rich enough to serve as a plated dessert, with crushed macadamia nuts and a dollop of whipped cream.
Instead of using a store-bought sugar cookie mix, you can use 17 1/2 ounces of homemade sugar cookies; finely chop them, then follow the directions for combining with the flour and butter just as you would the boxed mix.
Make Ahead: The bars can be covered and refrigerated for up to 1 week.
Servings: 24 bars
- 17 1/2 ounces (1 package) sugar cookie mix, such as Betty Crocker (see headnote)
- 2 tablespoons flour
- 8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
- 1/2 cup finely chopped macadamia nuts
- 5 large egg yolks
- 14 ounces (1 can) regular or nonfat sweetened condensed milk
- 1 tablespoon rum (may substitute rum extract)
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
For the crust: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil, letting about 2 inches of the foil hang over the 2 long sides. Then grease the foil with nonstick cooking oil spray.
Combine the sugar cookie mix and flour in a large bowl. Use a pastry blender or your clean hands to work the butter into the dry ingredients so the mixture resembles fine crumbs. Stir in the nuts; the dough will barely hold together. Transfer to the baking dish and press in an even layer. Bake for 12 to 15 minutes or until the edges are lightly browned. Remove from the oven.
Meanwhile, make the filling: Whisk together the egg yolks, sweetened condensed milk, rum, vanilla extract and nutmeg in a bowl until well combined. Pour over the hot crust.
Return the pan to the oven and bake for 15 to 20 minutes, until the filling looks set. Transfer the pan to a wire rack to cool completely (about 1 hour) before cutting into squares.
From Santanna Salas, pastry chef at Bourbon Steak.
Tested by Zofia Smardz .
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