Frosted Butter Rum Brickle Bites Food

FROSTED BUTTER RUM BRICKLE BITES

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

RUM BUTTERCREAM FROSTING

Steps:

• Beat butter in a medium-size bowl with electric mixer, until soft.
• Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
• Frost cake; between cake layers put small amount of frosting.
• Frost sides and top of cake.
• Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

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.