Brickle Recipes

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.

Steps:

• In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.

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.

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.