Butter Brickle Bread Recipes

BUTTER BRICKLE CAKE

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.

BUTTER BRICKLE DESSERT

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.

BRICKLE BREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 9x5-inch loaf pans.
• Stir cake mix and water together in a large bowl; add vegetable oil, pecans, pudding mix, eggs, poppy seeds, vanilla extract. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 15 minutes. Increase temperature to 300 degrees F (150 degrees C) and bake until a toothpick inserted in the center of a loaf comes out clean, about 45 more minutes.

BUTTER BRICKLE ICE CREAM

Steps:

• To Make the Butter Toffee Sauce
• Put the butter, brown sugar, cream and salt in a medium saucepan and stir until the butter melts.
• Simmer over medium low heat without stirring for three minutes.
• Remove from heat and stir in the vanilla extract.
• Allow to cool while you make the ice cream base.
• To Make the Ice Cream
• Warm the butter, brown sugar and half and half over medium until the butter and sugar have melted. Add the sauce and vanilla, still until thoroughly mixed and chill for a minimum of 4 hours; preferably overnight.
• Add the heavy cream and process the mixture in an ice cream machine.
• Add the toffee bits at the end of processing just to mix them in.
• Ripen in a container for a minimum of four hours before serving.

BUTTER BRICKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Sift together flour, baking soda and salt, set aside.
• In your mixer cream butter until fluffy, about 2 minutes. Add in sugars and vanilla, mix well. Add in eggs, mix until combined. Gradually add in flour mixture, mixing until incorporated. Fold in toffee bits.
• Drop by rounded teaspoon full onto parchment lined cookie sheets. Bake 9-11 minutes or until slightly brown. Cool on wire racks.

BUTTER BRICKLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and set aside.
• Place the crushed crackers in a bowl, pour the melted butter over them, and stir gently to coat the cracker pieces with butter. Spread the crackers out on the foil-lined baking sheet, and bake for about 10 minutes, until the crackers have started to brown.
• Remove the sheet from the oven, and sprinkle the chocolate chips in an even layer over the hot crackers. Let the chips melt for about 1 minute, then spread the chocolate evenly over the crackers with a spatula. Sprinkle the walnuts on top.
• Let the candy cool and harden for about 30 minutes, until the chocolate is set. Break the candy into pieces to serve.

BUTTER BRICKLE BREAD

Steps:

• 1. Grease and flour mini pans. Set aside. Mix all ingredients and evenly pour into pans. Bake at 350 degrees for 45 minutes, when center of loaf is firm.
• 2. *Will make 2 large loaves, 350 degrees for 50 minutes