SALTINE CRACKER BRICKLE
In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.
Provided by The New York Times
Categories easy, quick, candies, cookies and bars, dessert
Time 20m
Yield About 2 pounds
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
- Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams
ALMOND BRICKLE- EASY
Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.
Provided by Realtor by day
Categories Candy
Time 7m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 4
Steps:
- Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
- Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
- Pour mixture into a well greased (butter) 13x9 pan.
- Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
- NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.
BUTTER BRICKLE DESSERT
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
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.
CHOCOLATE ALMOND BRICKLE
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan.
- Melt the butter in a medium, heavy-duty saucepan over medium heat. Stir in the sugar. Bring to a boil, stirring constantly, until the mixture reaches 280 degrees F on a candy thermometer, about 7 minutes.
- Pour the hot mixture over the nuts; let stand for 5 minutes. Sprinkle with morsels. Let stand until morsels melt and become shiny and soft, about 5 minutes. Spread evenly.
- Refrigerate for about 20 minutes. Break into bite-size pieces.
FROSTED BUTTER RUM BRICKLE BITES
The rum, real butter and toffee bits made these cookies my husband's new favorite. If you'd like them less sweet, skip the frosting and sprinkle the cookies with confectioners' sugar while still warm. -Cindy Nerat, Menominee, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER BRICKLE FROZEN DELIGHT
This dessert is a frozen winner! It is made in a 9" springform and can be stored in the freezer and served immediately when unexpected company arrives. It is a very rich dessert with layers of butter brickle, caramel sauce, and a rich layer of cool whip & cream cheese. Very rich!
Provided by LORIELEECOOPER
Categories Desserts Frozen Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 70.9 g, Cholesterol 65.7 mg, Fat 35.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 20.7 g, Sodium 346.6 mg, Sugar 36 g
BUTTER BRICKLE DESSERT
Make and share this Butter Brickle Dessert recipe from Food.com.
Provided by nnreq
Categories Frozen Desserts
Time 4h6m
Yield 12 serving(s)
Number Of Ingredients 9
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.
BLUEBERRY BUCKLE
I make this at least twice when blueberries are in season. Makes a great coffeecake or dessert.
Provided by JBS BOX
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
- Cream together 3/4 cup sugar, shortening, and egg.
- In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
- To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
- Bake at 375 degree F (190 degrees C) for 25-30 minutes.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 52.4 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.6 g, Sodium 259.4 mg, Sugar 28.6 g
SALTINE CRACKER BRICKLE
Categories Dessert
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly. 2. Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated. Yield: About 2 pounds.
BUTTER BRICKLE CAKE
Enjoy this delicious butter brickle cake made using Betty Crocker™ Super Moist™ cake mix - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h3m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 610, Carbohydrate 70 g, Cholesterol 155 mg, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 53 g, TransFat 1 1/2 g
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