BUTTER BRICKLE ICE CREAM BARS
I have made this quite often for a dessert. To save time you can bake the oatmeal/butter mixture, and then crumble hours in advance, just make certain to crumble the mixture while it is still hot. I have even sprinkled packaged toffee baking bits on top...yummmmmm! Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 5h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 400 degrees.
- In a bowl, mix together flour, oatmeal, brown sugar, melted butter and chopped pecans.
- Pat down thin on a large cookie sheet.
- Bake for 15 minutes.
- WHILE HOT, crumble and spread half of the baked mixture on a 13 x 9-inch baking dish.
- Drizzle about 1 cup of caramel sauce over crumbs.
- Spread the softened ice cream over the top.
- Then sprinkle the remaining crumbs over the ice cream.
- Drizzle the remaining caramel sauce over the top.
- Freeze until very firm (about 5 hours).
Nutrition Facts : Calories 518.8, Fat 25, SaturatedFat 12, Cholesterol 51.7, Sodium 327.6, Carbohydrate 73, Fiber 2.4, Sugar 16.6, Protein 5.4
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
BROWN SUGAR BARS
This recipe was on top of a shoebox full of recipes my grandmother had clipped from magazines. I remember these fondly -- always coupled with a glass of cold milk. Full of old-fashioned flavor!
Provided by Aunt Willie
Categories Bar Cookie
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8" baking pan.
- Sir together butter and brown sugar.
- Add egg and stir until blended.
- Combine flour, baking powder and salt.
- Add to brown sugar mixture, mixing well.
- Add vanilla extract and chopped pecans and stir.
- Pour into the greased and floured pan.
- Bake at 350 degrees for 30-35 minutes.
- Cool in pan.
- When cool, cut into bars and dust with powdered sugar.
Nutrition Facts : Calories 612.8, Fat 36.2, SaturatedFat 22.3, Cholesterol 144.4, Sodium 666.1, Carbohydrate 70, Fiber 0.6, Sugar 53.2, Protein 4.1
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
GRAHAM CRACKER BRITTLE
Make and share this Graham Cracker Brittle recipe from Food.com.
Provided by macy0611
Categories Bar Cookie
Time 27m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Grease a cookie sheet.
- Line it with crackers.
- combine sugar and butter in a saucepan.
- bring sugar/butter to a boil.
- Stir in nuts and cook for 1-1/2 minutes.
- Spread this mixture over crackers.
- bake at 350 for 10 minutes.
- Let cool and break into pieces.
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
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