Brownie Brittle Recipes

BROWNIE BRITTLE DEEP DISH DESSERT PIZZA

BROWNIE BRITTLE DEEP DISH DESSERT PIZZA

BROWNIE BRITTLE DEEP DISH DESSERT PIZZA

Ingredients:

  • 2 cups Toffee Crunch Brownie Brittle crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1 tablespoon all purpose flour
  • 1 cup chocolate spread
  • 3/4 cup chopped candy
  • 1 tablespoon sprinkles

To Prepare:

  1. Preheat oven to 350⁰ F.
  2. Place Brownie Brittle in a food processor and pulse until crumb consistency.
  3. Pour it into a large bowl along with the butter, sugar and flour.
  4. Stir until well combined and then place in a pie dish.
  5. Press mixture into 9-inch pie baking dish.
  6. Bake in the oven for 15 minutes and then remove.
  7. Allow crust to cool for 15 minutes and then spread chocolate over the top.
  8. Add chopped candy and sprinkles.

Brownie Brittle Deep Dish Dessert Pizza

Recipe created by Food Blogger Meagan of A Zesty Bite.

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BROWNIE BRITTLE ORANGE MARMALADE PETIT FOURS

BROWNIE BRITTLE ORANGE MARMALADE PETIT FOURS

BROWNIE BRITTLE ORANGE MARMALADE PETIT FOURS

Ingredients:

  • 2- 2-ounce bags of Sheila G's Chocolate Chip Brownie Brittle
  • 24 ounces dark chocolate
  • 1/2 cup orange marmalade*
  • 4 teaspoons orange liqueur (Grand Marnier, Cointreau, etc.)

Orange Marmalade (can use store bought in lieu of the below recipe)*:

  • 1 medium navel orange
  • 2 tablespoons water
  • 1/2 cup sugar

To Prepare:

Orange Marmalade (if making your own, yields 1 jar):

  1. Wash the orange thoroughly. Cut off both ends of the orange. Cut the orange in half, cut each half in about eight sections.
  2. Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
  3. In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
  4. Boil for 15 minutes, stirring frequently.
  5. Let cool, then place in a glass jar with a tight fitting lid.
  6. Store in the refrigerator. Make sure it is cold before using.

Filling

  1. In a separate bowl, stir together the marmalade and orange liqueur.
  2. Pair Brownie Brittle squares that are similar in size. On the flat side of one square, spread 1/4 teaspoon of the orange marmalade filling and place flat side of the 2nd Brownie Brittle square on top (the marmalade will be sandwiched in the middle). Repeat process until you have used all squares.
  3. Melt chocolate using a double broiler or microwave.
  4. Dip squares into the bowl of melted dark chocolate using a fork and let excess chocolate drip off.
  5. Place on a piece of waxed paper to set for a half hour or until chocolate is hardened. Repeat process until all are coated. You should have approximately 24 sets of squares. You will have chocolate leftover but it makes it easier to thoroughly coat your Petit Fours by having extra in the bowl.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 24 petit fours

Brownie Brittle Orange Marmalade Petit Fours

Recipe created by Ashley of WishesnDishes.com.

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BROWNIE BRITTLE NO BAKE CHOCOLATE CHERRY CHEESECAKE

BROWNIE BRITTLE NO BAKE CHOCOLATE CHERRY CHEESECAKE

BROWNIE BRITTLE NO BAKE CHOCOLATE CHERRY CHEESECAKE

Ingredients for the base:

  • 1 ½ cups Brownie Brittle, crushed
  • 1 tablespoon butter

Ingredients for the filling:

  • 1 can cherry pie filling
  • 1 cup chocolate chips, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup heavy cream
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Ingredients for the garnish:

  • Cherries
  • Crushed and Broken pieces of Brownie Brittle

To Prepare:

Crush the Brownie Brittle in a food processor until it resembles fine crumbs.

Add the melted butter to the crumbs and mix thoroughly.

Press the base into serving dishes. You can tamp it down with a honey dripper if you have one. They work perfectly for small serving dishes.

Set the serving dishes aside.

Spoon the cherry pie filling evenly into each dish until it comes about halfway up the side. Set aside.

In a double boiler (or microwave if you prefer), melt the chocolate until it’s smooth. Allow to cool considerably. Set aside.

In a large bowl mix the cream cheese until it becomes slightly fluffy with no lumps.

Add the cooled, melted chocolate to it, and mix until combined thoroughly. Set aside.

In a stand mixer whisk the heavy cream on low speed, gradually increasing to high, and mix until it becomes fluffy. It should form soft peaks.

Fold in the confectioners’ sugar and mix until combined.

Add the chocolate cream cheese mixture to the whipped cream/confectioners’ sugar mixture slowly, mix on low speed until combined.

Add the vanilla extract and mix briefly to combine.

Brownie Brittle No Bake Chocolate Cherry Cheesecake

Recipe Created by Food Blogger Kim of cravingsofalunatic.com.

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CANDIED BACON MAPLE CHEESECAKE WITH A BROWNIE BRITTLE CRUST

CANDIED BACON MAPLE CHEESECAKE WITH A BROWNIE BRITTLE CRUST

CANDIED BACON MAPLE CHEESECAKE WITH A BROWNIE BRITTLE CRUST

Ingredients for Crust:

  • 16 ounce bag Salted Caramel Brownie Brittle™, ground into crumbs in food processor
  • 1/2 cup butter, melted
  • 1 tablespoon sugar
  • Cooking spray
Ingredients for Cheesecake:
  • 3 8-ounce packages 1/3 reduced fat cream cheese, room temperature
  • 1/2 cup dark brown sugar
  • 3 tablespoons flour
  • 1/4 teaspoon fine sea salt
  • 1 cup maple syrup, plus extra for drizzling
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 4 large eggs, room temperature
Ingredients for Candied Bacon:
  • 2 strips extra thick cut bacon
  • 2 teaspoons brown sugar
  • Sprinkle of chili powder
To Prepare:

Heat oven to 375⁰F.

In a medium mixing bowl, mix Salted Caramel Brownie Brittle ™ crumbs, 1 tablespoon sugar and melted butter.

Mix until all crumbs are moistened.

Coat 9-inch spring form pan with cooking spray.

Press Salted Caramel Brownie Brittle™ into the bottom of the pan, pressing down hard with the back of a spoon.

Bake for 8-10 minutes.

Remove and reduce oven temperature to 350 degrees.

Beat cream cheese in large bowl of stand mixer fitted with paddle attachment until smooth, at least 2-3 minutes.

Add dark brown sugar, flour, and salt, continue to blend until combined.

Add 1 cup maple syrup, sour cream and vanilla, continue to blend.

Add eggs and blend until fully combined and smooth, approximately 3-4 minutes, be patient!

Pour cream cheese mixture over Salted Caramel Brownie Brittle™ crust.

Tap on your countertop for at least 1 minute to pull out any tiny air bubbles.

Place spring form pan into a high rimmed baking sheet or the bottom of a broiler pan.

Around spring form pan, fill 1/2 way with water. Cooking in a water bath will keep your cheesecake smooth, allow to bake flat and prevent cracking.

Bake cheesecake for 80-90 minutes, or until the center has set and edges are a light brown. If edges start to brown before enter is set (not jiggly), loosely cover with a sheet of aluminum foil.

Remove and allow to fully cool.

While still in spring form pan, refrigerate for a minimum of 12 hours, but preferably overnight.

Meanwhile, prepare Candied Bacon by preheating oven to 350 degrees.

Mix brown sugar and chili powder in small bowl.

On an aluminum foil lined baking sheet, place bacon and cook for 10 minutes.

Remove, draining excess grease.

Top with brown sugar mixture, return to oven until brown sugar topping melts, approximately 7 minutes.

Watch carefully, brown sugar can burn fast.

Remove and immediately transfer to wax paper to cool.

Chop and store in an airtight container until you are ready to serve your cheesecake.

Carefully remove from spring form pan to serving dish.

Before serving, drizzle with additional maple syrup and top with chopped Candied Bacon.

Enjoy!

Candied Bacon Maple Cheesecake with a Brownie Brittle™ Crust 

Recipe Created by Food Blogger Jessica of savoryexperiments.com

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BROWNIE BRITTLE S’MORES CUPCAKES

BROWNIE BRITTLE S’MORES CUPCAKES

BROWNIE BRITTLE S’MORES CUPCAKES

Ingredients for the cupcake:

  • 2 bags of Brownie Brittle™ (4-ounce or 5-ounce bags)
  • 6 tablespoons unsalted butter
  • 3/4 cups butter at room temperature
  • 3 large eggs at room temperature
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon Vanilla
  • 1 1/2 cups Flour
  • 1 cups graham cracker crumbs
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/ cups milk
  • 1/2 cup sour cream

Ingredients for the frosting:

  • 1 ½ cups unsalted butter
  • 1 cup marshmallow fluff
  • ½ cup cocoa powder
  • 5 ½ cups powdered sugar
  • 2 tablespoons milk or heavy cream

To prepare the cupcake base:

Allow butter and eggs to come to room temperature, about 30 minutes.

Preheat oven to 375° F.

Use a food processor to grind up Brownie Brittle™ into a fine crumb.

Pour in a microwave safe container.

Place butter on top and microwave until butter is melted, 30-45 seconds.

Stir melted butter to coat crumbs. If crumbs are still dry, add another 2 tablespoons of butter.

Beat room temperature butter on medium speed until light and fluffy.

Scrape down the sides of the bowl.

Add sugar and beat until well creamed.

Add eggs, one at a time, beating each egg well.

Add vanilla extract.

In a separate bowl, combine flour, graham cracker crumbs baking powder and salt.

Slowly add half the dry ingredients, followed by half the milk and half the sour cream.

Once ingredients are mixed, add remaining dry ingredients followed by remaining milk and sour cream.

Beat on medium speed until well combined.

Spoon about one tablespoon of Brownie Brittle™ into each cupcake liner; press into the bottom of the liner.

Fill liners 2/3 full with cupcake batter.

Bake at 375°F for 18-22 minutes.

Remove from oven and allow to cool completely.

Frosting:

Allow frosting to come to room temperature for about 20-30 minutes, or microwave for 15 seconds straight from the refrigerator.

In your mixing bowl, whip butter on medium high speed until light and fluffy.

Add marshmallow fluff and beat to combine.

Sift cocoa powder if necessary.

Turn down the speed to low and add cocoa powder, beating until well mixed.

Add powdered sugar, two cups at a time.

Start on a low speed until powder sugar is incorporated and increase speed as necessary.

Add milk when the frosting starts to get clumped together.

Once all the powdered sugar is mixed in, increase speed to medium high and beat for at least 60 seconds.

Before frosting cupcake, cut a divot in the top of the cupcake and use a knife and spoon to put a dollop of marshmallow filling in the middle of the cupcake.

Cover the top with chocolate marshmallow frosting.

Brownie Brittle™ S’mores Cupcakes

Recipe Created by Food Blogger Julianne of BeyondFrosting.com

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BROWNIE BRITTLE TOFFEE CRUNCH COOKIE CUPS

BROWNIE BRITTLE TOFFEE CRUNCH COOKIE CUPS

BROWNIE BRITTLE TOFFEE CRUNCH COOKIE CUPS

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 60 minutes
Yield: 24-30 cookie cups

Ingredients for the crust:
  • 8 ounce Toffee Crunch Brownie Brittle™ (up to two bags needed)
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
Ingredients for the cookie dough:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 3 tablespoons pure vanilla extract
  • 2 1/4 cups flour
  • 1 package (3.4 ounces) instant vanilla pudding (dry mix)
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1-2 tablespoon Milk
  • 3/4 cup toffee bits
Ingredients for the frosting:
  • 1 cup (2 sticks) unsalted butter
  • 4 tablespoons brownie mix (dry mix)
  • 4 tablespoons cocoa powder
  • 4 cups powdered sugar
  • 3 tablespoons milk or heavy cream

To Prepare the Brownie Brittle base:
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or vegetable shortening.

Use a food processor to grind Brownie Brittle™ into a fine crumb.

Melt butter in a microwave-safe bowl.

Combine melted butter with Brownie Brittle™ crumbs and sugar and stir until there are no dry crumbs left.

Spoon 1 tablespoon of Brownie Brittle™ into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.

To prepare the cookie dough:
Allow butter to come to room temperature for about 20 minutes.

Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.

Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
In a medium sized bowl, combine flour, vanilla pudding mix, baking soda and salt.

Stir to combine.

Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1-2 tablespoon of milk. Add toffee bits last and mix to combine.

Drop 1-1.5 tablespoons of dough (depending on pan size) into the greased mini muffin pan on top of the Brownie Brittle™ crust. Bake at 350°F for 14-16 minutes.

Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan.

Cool completely.

To prepare the frosting:
Cut butter into small chunks. Beat on medium speed until light and fluffy. You may have the scrape down the sides of the bowl.

Add cocoa powder and dry brownie mix and beat into butter.

Slowly add powdered sugar one cup at a time. After the first two cups, your frosting becomes thick, so add one tablespoon of milk at a time, followed by remaining two cups of powdered sugar.

Increase speed to medium high and beat for a couple of minutes. Add remaining milk or heavy cream and beat on low until incorporated, then increase speed to medium high.

Beat on medium-high for 1-2 minutes.

Put frost onto cooled cookies.

Note: Baking times will vary by pan size. Please use your judgment about how much dough to add to your mini muffin pan, if you are unsure, do a test patch.

Brownie Brittle™ Toffee Crunch Cookie Cups

Recipe Created by Food Blogger Julianne of BeyondFrosting.com

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FROZEN PEANUT BUTTER PIE WITH A BROWNIE BRITTLE CRUST

FROZEN PEANUT BUTTER PIE WITH A BROWNIE BRITTLE CRUST

FROZEN PEANUT BUTTER PIE WITH A BROWNIE BRITTLE CRUST

Ingredients for the crust:

  • 10 ounces of Toffee Crunch Brownie Brittle
  • 2/3 cup melted unsalted butter

Ingredients for the pie:

  • 1 cup powdered sugar
  • 1 cup crunchy peanut butter
  • 1 can sweetened condensed milk
  • 1 container frozen whipped topping Whipped cream in a can
  • ¼ cup chocolate chunks
  • ¼ cup peanut butter chips
  • ½ cup malted milk balls

To Prepare:

Crush the packages of Brownie Brittle or pulse in a food processor. Mix the crumbs with melted butter and press into a 9” pie pan.

In a separate bowl, mix together sugar, peanut butter and condensed milk until well blended. Fold in the frozen whipped topping. Pour into the pie crust and freeze overnight.

Before serving, add dollops of whipped cream around the edge of the pie and place a malted milk ball in the center of each dollop of whipped cream. Sprinkle the center of the pie with peanut butter chips and chocolate chunks. Let pie sit out 10 minutes before serving, for easier cutting.

 Frozen Peanut Butter Pie with a Brownie Brittle™ Crust

Recipe Created by Food Blogger Christine of ASprinkleofThisandThat.blogspot.com

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NO BAKE BROWNIE BRITTLE PUMPKIN CHEESECAKE

NO BAKE BROWNIE BRITTLE PUMPKIN CHEESECAKE

NO BAKE BROWNIE BRITTLE PUMPKIN CHEESECAKE

Prep Time: 2 hours, 10 minutes
Yield: 15 servings  

Ingredients for the crust:

  • 2 package (5 ounces each) Chocolate Chip Brownie Brittle
  • 1/2 cup unsalted butter, melted

Ingredients for the filling:

  • 2 package (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup canned pumpkin
  • 1 tablespoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 12 ounces frozen whipped topping
  • 1/4 cup mini semi-sweet chocolate morsels

To Prepare:

In a food processor, add Brownie Brittle and pulse until fine crumbs.

Add melted butter and pulse again until fully combined.

Press mixture in bottom of 13x9 baking dish.

In a large mixing bowl, beat cream cheese and sweetened condensed milk until light and fluffy (about 4-5 minutes).

Add pumpkin, lemon juice and spices.

Beat until combined.

Fold in Cool Whip and spread over Brownie Brittle crust.

Garnish with chocolate chips on top.

Refrigerated for two hours until set (or overnight).

Serve and enjoy! 

 No Bake Brownie Brittle™ Pumpkin Cheesecake

Recipe Created by Food Blogger Aimee of ShugarySweets.com

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BROWNIE BRITTLE PEPPERMINT CHOCOLATE PIE

BROWNIE BRITTLE PEPPERMINT CHOCOLATE PIE

BROWNIE BRITTLE PEPPERMINT CHOCOLATE PIE

Ingredients For the crust:

  • 2 cups Brownie Brittle crumbs (about 8 ounces)
  • 5 tablespoons butter, melted

Ingredients For the filling:

  • 2 cups milk
  • 2 tablespoons + 2 teaspoons cornstarch
  • 1 cup chocolate chips
  • 1/2 teaspoon peppermint extract

Ingredients for Chocolate Ganache:

  • 6 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream

Ingredients for Topping:

  • Peppermint crunch baking chips
  • Whipped cream
  • Chocolate sauce, if desired

To Prepare:

  1. Grease a 9 inch pie pan.
  2. Add melted butter to brownie brittle crumbs and mix until combined.
  3. Press brownie brittle mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
  4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
  5. Add chocolate chips and remaining milk to a sauce pan and melt on medium-low heat until smooth, whisking to keep from burning.
  6. Once melted, add cornstarch mixture and peppermint extract and whisk together.
  7. Bring the mixture to a boil, whisking constantly. It will begin to thicken.
  8. Once boiling, whisk continuously for about 2 minutes, until fully thickened.
  9. Pour mixture into crust.
  10. Refrigerate for about an hour, then make ganache.

To make the ganache:

  1. Put chocolate chips into a metal bowl.
  2. Put heavy cream into a microwave safe bowl, or glass measuring cup. Microwave until it begins to boil, then remove and pour over the chocolate.
  3. Immediately cover tightly with clear wrap and let sit for about 5 minutes.
  4. Remove wrap and whisk until smooth.
  5. Remove pie from refrigerator and pour ganache over top of the pie, spreading into an even layer.
  6. Refrigerate pie until completely set, another hour or two.
  7. Once ready to serve, top pie with whipped cream, peppermint crunch baking pieces and chocolate sauce.
Brownie Brittle™ Peppermint Chocolate Pie

 

Recipe Created by Food Blogger Lindsay of LifeLoveandSugar.com

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CHOCOLATE HAZELNUT KISS COOKIES

CHOCOLATE HAZELNUT KISS COOKIES

CHOCOLATE HAZELNUT KISS COOKIES

This time of year, we're all looking for new cookie ideas for holiday parties, cookie exchanges, and gifting purposes. These cookies are a hazelnut spin on a classic peanut butter favorite; they're a little more elegant with the flavor of hazelnut, and a little more grown-up with the addition of a crunchy layer of salted caramel brownie brittle crust. They're still the perfect pairing with a glass of cold milk or a cup of coffee, and they're festive enough to maybe even be everyone's new favorite.

YIELD 30 to 34 cookies
PREP 22 minutes
BAKE 8 minutes

Ingredients:

  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup Chocmeister Milk Chocolate Hazelnut Spread
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 of a 5 oz package of Sheila G's Salted Caramel Brownie Brittle
  • 30 to 34 chocolate kiss candies, unwrapped

To Prepare:

Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.

Cream together the butter and hazelnut spread in a large bowl; beat in the brown sugar, egg, and vanilla. Stir in the flour, salt, and baking soda.

Process the brownie brittle in a blender or food processor until powdery.

Use a 1 tablespoon-sized scoop to measure out the dough and roll it into balls; roll each ball in the powdered brownie brittle.

Arrange the dough balls about 1 1/2 to 2 inches apart on the prepared baking sheets, and bake until the cookies are set along the outside and slightly doughy in the center, about 8 minutes.

Remove the cookies from the oven and immediately push a kiss into the top of each. Cool completely.

Chocolate Hazelnut Kiss Cookies 

 

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