Butter Brickle Bars Recipes

Steps:

• In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm., Pat half of the crumbs into a 13x9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting.

Steps:

• Preheat the oven to 350.
• Mix cake mix, egg and butter. It will be the consistency of a pie crust dough.
• Press the mixture in the bottom of a well greased sided cookie sheet. It may seem a little thin but it is ok.
• Mix the milk, chips and pecans.
• Spread the mixture over the dough.
• bake 25 minutes
• Once these have cooled, you can cut them up.

Steps:

• Mix butter, sugar, Karo syrup, and ground almonds (or walnuts).
• Cook until 300 degrees Fahrenheit, stirring constantly.
• Grease two cookie sheets.
• Spread syrup mixture on cookie sheet thinly.
• Mark candy in squares while cooling.
• Melt chocolate almond bark.
• Dip in using tweezers.
• Lay on wax paper to dry.

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In the bowl of your stand mixer using the paddle attachment, pour in the cake mix.
• 3. Add the butter and egg and whip until smooth.
• 4. PAM a 13x9 pan.
• 5. Pat the cake mix, butter, and egg batter into the pan.
• 6. In a clean bowl, combine the sweetened condensed milk and one beaten egg.
• 7. Fold in one-half package of the Bits O'Brickle Toffee Bits.
• 8. Add one-half package of chopped pecans.
• 9. Pour this mixture on top of the cake batter.
• 10. Bake for 25 minutes.
• 11. Remove from the oven and cut into bars while still warm.

Steps:

• Melt butter and pour into a 9x13-inch pan.
• Add vanilla.
• Mix cracker crumbs into butter mixture to moisten and pat sown to make crust. Bake 6 minutes at 350°F.
• Mix pudding and milk well.
• Add softened ice cream.
• Blend until smooth.
• Pour over crust.
• Refrigerate until set.
• Spread Cool Whip over pudding mixture.
• Top with Heath bars.

Steps:

• Set oven to 400 degrees.
• In a bowl, mix together flour, oatmeal, brown sugar, melted butter and chopped pecans.
• Pat down thin on a large cookie sheet.
• Bake for 15 minutes.
• WHILE HOT, crumble and spread half of the baked mixture on a 13 x 9-inch baking dish.
• Drizzle about 1 cup of caramel sauce over crumbs.
• Spread the softened ice cream over the top.
• Then sprinkle the remaining crumbs over the ice cream.
• Drizzle the remaining caramel sauce over the top.
• Freeze until very firm (about 5 hours).

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
• Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

Steps:

• Generously grease a 13x9 baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, sugar, and salt.
• Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
• Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
• Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
• Firmly press the dough in an even layer into the baking pan.
• Refrigerate for 30 minutes.
• Preheat oven to 350°.
• Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
• TOPPING:.
• Spread pecans in a medium baking pan.
• Combine the butter, brown sugar, salt, corn syrup and cream.
• Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
• Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
• Sspread topping evenly over the crust.
• Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
• Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
• Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
• Let stand until cooled to barely warm.
• Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
• Let stand until completely cooled.
• Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
• If freezing, leave the slab whole, then cut into bars when partially thawed.