Butter Brickle Frozen Delight Recipes

BUTTER BRICKLE FROZEN DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
• Bake 6 minutes, until set. Cool completely.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
• Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
• In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
• Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

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 FROZEN DELIGHT

Steps:

• For the crust: Preheat oven to 350 degrees.
• In medium bowl, combine graham cracker crumbs, melted butter and sugar until well mixed. Press lightly into bottom (compressing too hard will make it hard to cut) of a 9 inch springform pan (may, also, use a 9x13 inch pan). Bake 6 minutes, until set. Cool completely.
• For the butter brickle: Preheat oven to 400 degrees.
• In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
• For the filling: in the meantime, in large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
• Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the prepared butter brickle over the cheese mixture and spread half of the caramel sauce over that. Repeat layers. Freeze for at least 4 hours or overnight until firm, remove pan sides and serve cold. If the caramel sticks to the side, try dipping your knife into hot water and running it around the rim of the pan to loosen.

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.