Hazelnut Butter Brickle Cake Recipes

BUTTER BRICKLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour one 13x9 inch pan.
• Sift the flour, white sugar, baking powder and salt together.
• Mix in the shortening, milk and vanilla.
• Beat until well combined.
• Add the egg whites and beat for 2 minutes.
• Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
• Let cool then ice.
• To Make Icing: Melt butter in a saucepan until it begins to brown.
• Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract.
• Beat at medium speed for three minutes.
• Then pour icing over cake and allow icing to set.

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 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 CAKE RECIPE - (4.5/5)

Steps:

• LINE large baking sheets with parchment paper, trace 3 8-inch circles on sheets. Turn paper over so that you can see the tracings. Preheat oven to 225°F. MIX together 1 cup of the sugar, hazelnuts and cornstarch. USING the whip attachment of large stand mixer, whip egg whites at slow speed until whites are foamy; add cream of tartar. Continue whipping at fast speed until soft peaks form. Gradually add the 3 tbsp of sugar and whip until stiff peaks form. Add vanilla. REMOVE bowl from mixer stand, gradually fold in the nut mixture with a spatula. Divide mixture between 3 circles and spread into even layers. Bake for about 2 hours or until meringues are lightly coloured and dry. Set aside to cool or store airtight at room temperature. CARAMEL SAUCE: Bring cream to almost boiling and set aside. Combine the sugar with 1/2 cup water in large, deep saucepan. Stir to moisten the sugar. Bring to a simmer, swirling the pan gently to dissolve the sugar. Increase heat and simmer without stirring until syrup begins to colour. Once the syrup turns an amber colour or light caramel colour, remove from heat and add the cream in a steady stream, stirring with a wire whisk. *Caramel and cream will bubble up and steam* (be very careful), but keep stirring and continue to whisk until caramel is completely dissolved and combined with the cream. STIR in pieces of butter until melted and combined. Stir in vanilla and salt. Set aside to cool. WHIPPED CREAM FILLING: Whip the cream until soft peaks form. Add icing sugar and whip until stiff peaks form. Set aside 1 cup for decoration. Fold 1/2 cup of the Skor chips into the remaining cream. PLACE the 3 meringue layers on work surface, turn 1 layer over to the smooth side (for top layer). Spread a very thin layer of caramel sauce on top layer and chill. LAY 2 remaining meringues on work surface and brush with melted milk chocolate; chill until set. REMOVE all layers from refrigerator and place the bottom layer on serving plate, spread one half of the Skor cream over the first layer, place next layer on top and spread the remaining half of the Skor cream over second layer. Place top layer caramel side up gently on top. FILL a piping bag with a 1/2-inch plain tip with remaining plain cream and pipe 8 rosettes around the outside border of the layer, leaving space between the rosettes. Pipe one rosette in centre of cake. Fill the spaces with Skor bar pieces. DRIZZLE caramel lightly over the whipped cream rosettes. Chill 4 hours before serving. TIP: Any remaining caramel sauce can be refrigerated for up to 3 weeks to be used for other desserts. Per serving: 629 calories; 5 g protein; 39 g fat; 68 g carbohydrate; 1 g fibre; 64 g sugars; 141 mg sodium.

BRICKLE BUNDT CAKE

Steps:

• Preheat oven to 350ºF.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
• Set aside 1/4 cup toffee bits for topping.
• Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
• Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
• Add eggs and vanilla; beat well.
• Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
• Beat 3 minutes.
• Spoon one-third of batter into prepared pan.
• Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
• Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan to wire rack and cool completely.
• Prepare glaze.
• GLAZE:.
• Combine all ingredients until of drizzling consistency.
• Drizzle over cake.
• Sprinkle remaining 1/4 cup toffee bits over top.
• Enjoy!

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.

HAZELNUT BRITTLE

Steps:

• Preheat the oven to 350° F.
• Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
• Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
• Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.

HAZELNUT CAKE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.