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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 (18-oz) pkg refrigerated sugar cookie dough
1 (19.5 to 19.8-oz) pkg brownie mix
1/2 cup oil
1/4 cup water
2 eggs
3/4 cup sugar
1/2 cup water
1/4 cup chopped pecans
2 cartons (28 fl. oz) butter pecan ice cream
1 (17-oz) jar caramel ice cream topping
Heat oven to 350. Lightly spray 13x9-inch pan with nonstick cooking spray. Cut sugar cookie dough into 1/2-inch-thick slices. Arrange slices in bottom of pan. With floured fingers, press dough evenly to form crust.
In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Spread brownie batter in pan over sugar cookie dough. Bake at 350 for 28 to 30 minutes. Cool for 1 1/2 hours or until completely cooled.
Meanwhile, spray sheet of aluminum foil with nonstick cooking spray; set aside. In medium saucepan, combine 3/4 cup sugar and 1/2 cup water. Heat to boiling. Boil for 7 to 8 minutes, stirring constantly, until mixture turns light golden brown. Stir in 1/4 cup pecans. Pour mixture onto foil; spread to thin layer. Cool completely. Break brittle into small pieces for later use as garnish.
Soften ice cream in refrigerator for about 45 minutes. Spread ice cream evenly over top of brownie. Freeze dessert for 2 hours or until firm.
To serve; cut frozen dessert into round pieces using a 2 1/2-inch biscuit cutter. Size of biscuit cutter will determine number of servings. Or cut dessert into 15 square pieces.
In small saucepan, warm caramel topping. Spoon 2 tbsp topping onto each serving plate; top with piece of dessert. Drizzle with additional caramel and garnish with pecan brittle.
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CARAMEL BUTTER PECAN BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 (18-oz) pkg refrigerated sugar cookie dough
1 (19.5 to 19.8-oz) pkg brownie mix
1/2 cup oil
1/4 cup water
2 eggs
3/4 cup sugar
1/2 cup water
1/4 cup chopped pecans
2 cartons (28 fl. oz) butter pecan ice cream
1 (17-oz) jar caramel ice cream topping
Heat oven to 350. Lightly spray 13x9-inch pan with nonstick cooking spray. Cut sugar cookie dough into 1/2-inch-thick slices. Arrange slices in bottom of pan. With floured fingers, press dough evenly to form crust.
In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Spread brownie batter in pan over sugar cookie dough. Bake at 350 for 28 to 30 minutes. Cool for 1 1/2 hours or until completely cooled.
Meanwhile, spray sheet of aluminum foil with nonstick cooking spray; set aside. In medium saucepan, combine 3/4 cup sugar and 1/2 cup water. Heat to boiling. Boil for 7 to 8 minutes, stirring constantly, until mixture turns light golden brown. Stir in 1/4 cup pecans. Pour mixture onto foil; spread to thin layer. Cool completely. Break brittle into small pieces for later use as garnish.
Soften ice cream in refrigerator for about 45 minutes. Spread ice cream evenly over top of brownie. Freeze dessert for 2 hours or until firm.
To serve; cut frozen dessert into round pieces using a 2 1/2-inch biscuit cutter. Size of biscuit cutter will determine number of servings. Or cut dessert into 15 square pieces.
In small saucepan, warm caramel topping. Spoon 2 tbsp topping onto each serving plate; top with piece of dessert. Drizzle with additional caramel and garnish with pecan brittle.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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