Visions of sugar plums have been dancing in my head all month long!
So, with one more day until December,
I just have to begin sharing recipes with flavors from the upcoming season.
Time to say goodbye to pumpkin, candy corn and apples.
The season of peppermint, gingerbread and egg nog is upon us!
I am so ready!
So let's begin with something pepperminty!
I was compensated for this post, but all opinions remain 100% my own.
Sheila G's Brownie Brittle™ is so good all by itself!
In each bag are low calorie chocolate snacks that satisfy that sweet tooth of yours.
They come in 4 flavors: Chocolate Chip, Mint Chocolate Chip, Salted Caramel and Toffee Crunch.
Totally addicting!
But what is really special about this product is how fun it is to use in dessert recipes.
Check this out!
Brownie Brittle Peppermint Cheesecake Cups
Oh my pepperminty goodness!
Brownie Brittle Peppermint Cheesecake Cups are the most delicious dessert!
Made in muffin tins, each individual serving is made with a layer of shortbread cookie crust made with Mint Chocolate Chip Brownie Brittle. A layer of peppermint flavored cheesecake follows. Then a layer of crushed peppermint candies, pieces of Mint Chocolate Chip Brownie Brittle and more peppermint cheesecake. The whole thing is topped off with whipped cream, Brownie Brittle pieces, peppermint candies and a dusting of crushed Brownie Brittle. Does that say the holidays or what?!!!
Requires 1 ½ 5oz bags of Mint
Chocolate Chip Brownie Brittle
Ingredients to make 15:
½
cup butter
1
cup sugar (divided into ½ cup)
2
eggs (1 for shortbread cookie crust and the other for the peppermint
cheesecake)
1
½ cups flour
1/3
cup Mint Chocolate Chip Brownie Brittle
¼
tsp salt
2
Tbsp milk
1
8oz block of cream cheese
¼
tsp peppermint extract
non-stick
cooking spray
1
6oz bag peppermint candies
Toppings: whipped cream, bits of peppermint candies,
Mint Chocolate Chip Brownie Brittle pieces, crumbs of Brownie Brittle
Directions:
Preheat
oven to 350 degrees. Spray a muffin tin
with non-stick cooking spray.
Place
pieces of the Brownie Brittle into a food processor. Pulse until you have created 1/3 cup crumb
size pieces. Set aside.
To
make the shortbread cookie crust, cream together butter and ½ cup sugar in a
mixer. Add 1 egg and blend until
combined. Next, add the Brownie Brittle
crumbs, 1 ½ cups flour, ¼ tsp salt and 2 Tbsp milk. Mix until all ingredients are
incorporated. Place approx. 1 Tbsp of
shortbread cookie mix into each prepared muffin cup. Press down onto the bottom. Bake in the oven for 15 minutes.
To
make the peppermint cheesecake, blend together 1 8oz block of cream cheese, 1
egg and the other ½ cup sugar. Add the
peppermint extract and blend well. Set
aside.
Finely
chop 1/3 cup peppermint candies in a food processor. Set aside.
After
the shortbread cookie cups have baked, remove from oven. In each muffin cup, add about 1 Tbsp
peppermint cheesecake, layer in some finely chopped peppermint candies, 2-3
whole pieces of Mint Chocolate Chip Brownie Brittle and another tablespoon of
the peppermint cheesecake filling. Return
to the 350 degree oven and bake an additional 18-20 minutes.
Remove
from oven and cool 7-8 minutes before removing from muffin pan. Remove from muffin pan and cool
completely. Refrigerate until ready to
decorate.
Decorate
each Brownie Brittle Peppermint Cheesecake Cup with a dollop of whip cream,
peppermint candies, Brownie Brittle pieces and a dusting of Brownie Brittle
crumbs.
The flavor and texture of the Brownie Brittle make this dessert extra special!
I told you visions of sugarplums have been dancing in my head and in my kitchen. Looks like the peppermint ones got to dance first! Get your peppermint on and whip up some of these Peppermint Cheesecake Cups!
You will not be disappointed!
Celebrate the little things that make life sweet,
Christine
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