Brickle Bars Recipes

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BRICKLE BARS



Brickle Bars image

Make two treats in one with these easy layered bars, featuring a crisp, toffee-flavored cookie bottom topped by a thick layer of melted chocolate morsels.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup toffee bits
3/4 cup semisweet chocolate chips
1/3 cup toffee bits

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter on medium speed until well blended. Beat in vanilla and eggs until light and fluffy. On low speed, beat in flour, baking powder and salt until dough forms. With spoon, stir in 1/2 cup toffee bits. Spread in pan.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Remove pan from oven. Immediately sprinkle with chocolate chips; let stand 1 minute. Spread melted chips over bars. Sprinkle 1/3 cup toffee bits evenly over top. Cool completely, about 45 minutes. Cut into bars.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 10 g, TransFat 0 g

PECAN BRICKLE BARS



Pecan Brickle Bars image

These have a buttery shortbread crust and a pecan studded brown sugar topping..then garnished with more pecans and some chocolate morsels.

Provided by grandma2969

Categories     Bar Cookie

Time 35m

Yield 32 bars

Number Of Ingredients 13

1 3/4 cups all-purpose white flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter, softened
1 tablespoon light cream, plus more if needed
3 cups chopped pecans
3/4 cup butter, softened
1 cup packed light brown sugar
2 tablespoons packed light brown sugar
1/4 cup light corn syrup
2 tablespoons light cream
2 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 229.2, Fat 16.5, SaturatedFat 6.3, Cholesterol 20, Sodium 75.2, Carbohydrate 20.8, Fiber 1.5, Sugar 12.7, Protein 2

BUTTER BRICKLE BARS



Butter Brickle Bars image

These bars are so yummy. They are sweet and nutty and perfect for the holidays or last minute guests.

Provided by BrattiPattiB

Categories     Bar Cookie

Time 30m

Yield 20 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix
1 egg
1/3 cup soften butter
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) bag heath english toffee-flavored candy chips
1 1/2 cups chopped pecans

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.

Nutrition Facts : Calories 261.2, Fat 13.9, SaturatedFat 4.1, Cholesterol 26, Sodium 218.1, Carbohydrate 31.9, Fiber 1.1, Sugar 22.2, Protein 3.8

TOFFEE PECAN BARS



Toffee Pecan Bars image

Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter, cubed
1 large egg, room temperature
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTER BRICKLE DESSERT



Butter Brickle Dessert image

Ideal for feeding a crowd or just your family, this special confection can be made in advance and stored easily in the freezer. "I try to keep a panful handy during summer, since that's the time my family requests it most, "relates subscriber Leila Flavell of Bulyea, Saskatchewan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16-20 servings.

Number Of Ingredients 7

1 cup butter, melted
2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1 cup chopped pecans
1 jar (12-1/2 ounces) caramel topping or sauce
1/2 gallon (rectangular) vanilla ice cream

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.

Nutrition Facts : Calories 240 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

HEATH BITS 'O BRICKLE BARS RECIPE



Heath Bits 'O Brickle Bars Recipe image

Provided by Tangie2010

Number Of Ingredients 5

½ Cup Butter, Melted
1 Yellow Cake Mix
1 Can Eagle Brand Condensed Milk
1 (6-oz) Pkg Heath Bits 'O Brickle
1 tsp Vanilla

Steps:

  • Mix butter and cake mix. Pat into bottom of 13 x 9 inch baking pan. In saucepan, over low heat, stir milk, Brickle, and vanilla until heated through. Pour over crust. Bake at 350 degrees just until crust is lightly brown and bubbly about 30 to 45 minutes.

BANANA BRICKLE BARS



Banana Brickle Bars image

Looking for a fruit dessert made using Gold Medal® all-purpose flour? Then check out these delicious banana brickle bars sprinkled with toffee bits.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 9

1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup mashed ripe banana (1 to 2 medium)
1 egg
1 cup quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 cup white baking chips
1/4 cup chocolate-covered toffee bits

Steps:

  • Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Beat granulated sugar, brown sugar and banana in large bowl until well blended. Add egg and oats; beat well. Stir in flour and baking soda until well blended. Spread in pan.
  • Bake 16 to 20 minutes or until bars spring back when touched lightly in center.
  • Remove from oven; place on wire rack. Immediately sprinkle white baking chips over bars. Let stand 1 to 2 minutes to melt; spread over bars. Sprinkle with toffee bits. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 14 g, TransFat 0 g

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