Butter Brickle Cookies Recipes

BUTTER BRICKLE COOKIES

Steps:

• In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
• Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
• Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
• With fork dipped in sugar, flatten each in a crisscross pattern.
• Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
• Cool one minute and remove from baking sheets. Cool completely on wire racks.

PEANUT BUTTER BRICKLE COOKIES

Steps:

• Preheat oven to 350.
• In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
• In another bowl stir together all the dry ingredients, except chips and brickle.
• Slowly add dry ingredients to creamed mixture while mixing.
• Mix well.
• Stir in chips and brickle.
• Drop by heaping teaspoons onto cookie sheet or hot stone.
• Bake for about 15 minutes.
• Move to cooling racks a minute or so after removing from the oven.

SALTINE CRACKER BRICKLE

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.

BUTTER BRICKLE DESSERT

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.

BRICKLE COOKIES

Steps:

• In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.

BUTTER BRICKLE COOKIES

Steps:

• Cream sugars, shortening, eggs, and vanilla.
• Spoon flour into measuring cup, level off, add dry ingredients to creamed mixture.
• Mix well.
• Stir in mini chocolate chips and Bits of Brittle.
• Drop on greased cookie sheet.
• Bake at 350F for 12-15 minutes.
• Makes 5 dozen.

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.

BUTTER BRICKLE DESSERT

Steps:

• Melt butter and pour into a 9x13-inch pan.
• Add vanilla.
• Mix cracker crumbs into butter mixture to moisten and pat sown to make crust. Bake 6 minutes at 350°F.
• Mix pudding and milk well.
• Add softened ice cream.
• Blend until smooth.
• Pour over crust.
• Refrigerate until set.
• Spread Cool Whip over pudding mixture.
• Top with Heath bars.