Crocker - Betty Crocker Sheet Pan Desserts: Delicious Treats You Can Make with a Sheet, 13x9 or Jelly Roll Pan

Copyright 2016 by General Mills, Minneapolis, Minnesota.
All rights reserved.

For information about permission to reproduce selections from this book, write to or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

www.hmhco.com

Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-0-544-81623-7 (trade paper); ISBN 978-0-544-81626-8 (ebk)

Cover photo:

v2.1016

GENERAL MILLS

Owned Media and Publishing Director:
Amy Halford

Owned Media and Publishing Manager:
Audra Carson

Senior Editor: Cathy Swanson

Recipe Development and Testing:
Betty Crocker Kitchens

Photography: General Mills Photography
Studios and Image Library

HOUGHTON MIFFLIN HARCOURT

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis

Production Editor: Helen Seachrist

Cover Design: Tai Blanche

Interior Design and Layout: Tai Blanche

Senior Production Coordinator:
Kimberly Kiefer

The Betty Crocker Kitchens seal guarantees success in your kitchen. Every recipe has been tested in Americas Most Trusted Kitchens to meet our high standards of reliability, easy preparation and great taste.

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Dear Bakers,

Whats a Sheet Pan Dessert? Its a delicious treat for a crowd that you bake in only one batch! Think simple, delicious and smart. Baking desserts in your bigger pansjelly roll (cookie sheet with sides), 13x9-inch pans and on cookie sheetsis a great way to save time in the kitchen.

In Betty Crocker Sheet Pan Desserts , youll find cool, make-ahead refrigerator and frozen desserts perfect for a hot summer gathering or when hosting a girls night. Our sheet cakes and one-layer cakes are perfect for potlucks or grad partiesboth easy to tote and serve. Browse through all of the brownie, bar and cookie bar recipes when you are asked to bring something to share or have a lot of cookie thieves in the house! Weve even got amazing slab pies that offer the perfect ratio of filling to crustyou may never make a round pie again.

But thats not all. Our Hosting a Bake Sale feature will show you exactly how to pull off a successful homemade treat fund-raiser and have a ball doing it. Well show you how to cut bars in fun, exciting shapesno more squares! And well show you irresistible ways to turn brownies into show-stopping desserts like brownie shooters, ice cream sandwiches or shortcake. From cookie jar sweets to indulgent, make-ahead desserts, whether hosting a big bash, going to a potluck or wanting to have enough homemade goodies that will last more than a day before getting eaten, youll find the perfect recipe here.

Bake on, bake proud!

Look for these helpful icons throughout the book. The 15 minute prep icon means 15 minutes of prep time or less.

JELLY ROLL PAN13 9COOKIE SHEET
15 MIN. PREPNO BAKESTARTS WITH A MIX
HOMEMADE MIX

Sheet Pan Desserts

What is a sheet pan dessert? Basically, its a dessert made in one pan that serves a lot of people. Its a perfect solution when feeding a crowd or taking a dish to a potluck. Many of these desserts can be made ahead, taking the stress out of entertaining. Theres no fussing over a dessert when the guests are thereits already made and ready to serve when you are!

What Is a Sheet Pan?

Sheet pans can mean different things to different people. Traditionally, a sheet pan (or jelly roll pan) is what many refer to as a cookie sheet with sides. Its usually 15101 inch. But the term has been broadened to include other pans that make a large batch at one time. This book contains recipes made in jelly roll, 139 pans and on cookie sheets.

Choosing Pans

Having the right pan can mean the difference between chewy textured bars or bars with dry, over-baked edges. If the dessert isnt being baked, the pan material isnt as critical. For the majority of recipes where baking is required, heres what we recommend no matter what type of sheet pan you are using:

• SHINY ALUMINUM WITH SMOOTH SURFACE The top choice for baking desserts, as the shiny surface reflects the heat, allowing for even baking and browning.
• NONSTICK AND DARK-SURFACE Desserts baked in these pans may result in darker tops, edges and especially the bottoms. Follow the manufacturers directions as many have you reduce the oven temperature by 25F. Check desserts at minimum time so they dont get too brown.
• INSULATED COOKIE SHEETS These sheets help from becoming too dark on the bottom so additional bake time may be needed. It may be more difficult to remove desserts baked on these sheets, as the bottoms could be more tender.

To Grease or Not to Grease

If a recipe calls for greasing the pan, use either cooking spray or shortening. Lining the pan with foil is an easy way to remove desserts such as brownies or bars for ease in cutting and pan clean-up. Foil is great for either pans with sides or flat cookie sheets. Parchment paper is also great for cookie sheets and can be used with pans with sides but is a little more difficult to work with because it doesnt hold its shape as easily. If you find rolls of parchment hard to work with, as pieces keep rolling up when you try to flatten them, look for flat sheets of parchment, available from cake supply or craft stores.

Lining the Pan with Foil

Turn the pan upside down and cut the foil 4 inches larger than the pan. Form foil over the pan bottom and sides. Lift foil off pan and flip pan right-side up. Place the shaped foil inside the pan. When the bars or brownies have cooled, lift them from the pan using the overhanging foil edges; peel back the foil to cut the bars.

Cutting Beautiful Pieces

A dessert may look beautiful in the pan, but how do you get beautiful pieces onto serving plates? Picking the right tool for the job (and knowing a few insider tricks of the trade) will help serve up show-stopping desserts.