Butter Brickle Candy Recipes

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 CANDY

Steps:

• Mix butter, sugar, Karo syrup, and ground almonds (or walnuts).
• Cook until 300 degrees Fahrenheit, stirring constantly.
• Grease two cookie sheets.
• Spread syrup mixture on cookie sheet thinly.
• Mark candy in squares while cooling.
• Melt chocolate almond bark.
• Dip in using tweezers.
• Lay on wax paper to dry.

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 DESSERT

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.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

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.

CHOCOLATE-COVERED ALMOND BUTTER BRICKLE

Steps:

• Grease a 15x10x1-in. pan with 1-1/2 teaspoons butter. Place almond butter in a microwave-safe bowl; microwave, covered, at 50% power 30-60 seconds or until softened, stirring once. In a small bowl, dissolve baking soda in 1 teaspoon water. Set aside almond butter and baking soda mixture., In a large heavy saucepan, combine sugar, corn syrup and 2 tablespoons water. Bring to a boil over medium heat, stirring constantly. Using a pastry brush dipped in water, wash down sides of the pan to eliminate sugar crystals. Cook until a candy thermometer reads 240° (soft-ball stage), stirring occasionally, about 10 minutes. Add remaining butter; cook until candy thermometer reads 300° (hard-crack stage), stirring frequently, about 5 minutes longer. , Remove from heat; stir in the softened almond butter, almond extract and dissolved baking soda. (Candy will foam.) Immediately pour into prepared pan. Spread to 1/4-in. thickness., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly; sprinkle with almonds and coconut, pressing slightly to adhere. Cool slightly. Refrigerate 1 hour or until chocolate is set. , Break candy into pieces. Store between layers of waxed paper in an airtight container.