Sunday, October 19, 2014

No Bake Texas Brittle Bars

Once I discovered Biscoff, I became intrigued with a variety of recipes using it. I created this original recipe as a take on a Tex - Mex Bar based on another popular bar recipe that I make.

Texas Brittle Bars:

1 1/2 Sticks (12 TBS) Butter, melted
2 C Crushed Corn Chips
1 1/2 C Confectioner's Sugar
1/8 tsp Cayenne Pepper 
1 1/4 C  Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish

In a medium bowl:
Melted butter,
Corn Chips
Confectioner's Sugar
Cayenne Pepper
1 C of Biscoff Spread

Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.

Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.
Mix to blend.

Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.

Peace in the Kitchen!

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