Butter Brickle Ice Cream Bars Recipes

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 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

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 ICE CREAM

Steps:

• In a medium sacepan, combine half & half, brown sugar, and butter.
• Stir constantly over low heat.
• When mixture becomes bubbly around the edges of the pan, remove from heat.
• Chill this mixture along with the bowl of your ice cream freezer.
• Before freezing, add whipping cream and both extracts, mix well.
• Freeze according to your ice cream maker directions.
• Add toffee bits after freezing process.

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 PIE

Steps:

• Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm., In a large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture., Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving., Just before serving, transfer sauce to a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until heated through, stirring once. Serve with pie.

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.

BUTTER BRICKLE ICE CREAM 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).