BITS O'BRICKLE BARS
Not sure where I got this recipe, but I've been making it since the 70s!
Provided by Suzanne Larsen
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. In the bowl of your stand mixer using the paddle attachment, pour in the cake mix.
- 3. Add the butter and egg and whip until smooth.
- 4. PAM a 13x9 pan.
- 5. Pat the cake mix, butter, and egg batter into the pan.
- 6. In a clean bowl, combine the sweetened condensed milk and one beaten egg.
- 7. Fold in one-half package of the Bits O'Brickle Toffee Bits.
- 8. Add one-half package of chopped pecans.
- 9. Pour this mixture on top of the cake batter.
- 10. Bake for 25 minutes.
- 11. Remove from the oven and cut into bars while still warm.
BUTTER BRICKLE BARS
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
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
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
BANANA BRICKLE BARS
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
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
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.
PECAN BRICKLE BARS
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
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
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