If you’re looking for something rich, sinful, and flavorful I have just the thing for you…”Butter Brickle Bang Bangs”. This an original cookie (candy?) that I created for my “Holiday Cookie” class. It started with an old recipe clipping from a newspaper.
Originally it was the crumb base as I have it (graham cracker crumbs, peanut butter, butter, and powdered sugar) that was pressed into a pan and had melted butterscotch and chocolate chips on top. I really loved the crumb base but the melted chips on top just made it seem like somehow it was the product of a Top Chef quickfire that ended too soon and had to be rushed. Kind of like a date where one person takes a lot of time getting ready to be just right and the other one shows up almost like it was an afterthought…it definitely needed something more to embellish it.
Where to start? Well, I liked the butterscotch taste combined with the peanut butter but the chocolate mixed into just seemed to muddy it up too much. Maybe a butterscotch filling almost like a fudge…a little soft but firm enough to be cut? Good so far, but what about texture? Too much of the same can be overwhelming too. Enter…cashews! Yeah, that’s it…the rich buttery taste of the cashews should marry well with the butterscotch flavor. Heck, after all it’s Christmas and what better time of the year to pull out all the stops? A thin glaze of chocolate seemed the perfect garnish…kind of like the proverbial little black dress on a beautiful woman but it needed some sort of jewelry to complete it.. Aha! I’ve got it…Heath Bar chips! That’s right….not enough calories without them…definitely Heath chips scattered across the top!
Is it a candy or a cookie? Well, honestly I would say it depends on which better suits your needs, it could go either way. Maybe it’s a cookie parading as a candy or a candy that wished it was a cookie. Well, whatever you call it just make sure you cut it in SMALL pieces because it’s rich!
Butter Brickle Bang Bangs
Yield: About 60-72 pieces
Crust:
1 stick (8 tablespoons) butter
¾ cup chunky peanut butter
2 cups confectioner’s sugar
1 ½ cups fine graham cracker crumbs
Filling:
1 cup granulated sugar
¼ teaspoon salt
1 cup milk
2 tablespoons butter
2 cups miniature marshmallows
1 large (11.5 oz.) butterscotch morsels
1 teaspoon vanilla extract
1 cup salted cashew pieces
Topping:
1 cup chocolate chips
2 tablespoons butter
1 cup Heath Toffee Candy Bits (either pre-chopped from baking aisle of store or candy bars that have been broken up
Crust:
Over low heat, melt butter in a medium saucepan. Add the peanut butter to melted butter and stir until smooth. Combine the confectioner’s sugar and graham cracker crumbs in a large bowl, mixing well to combine. Make a well in the center and pour in the butter/peanut butter mixture. Stir until well-blended. Press crumbs firmly into a greased 9×13 inch baking pan. Set aside.
Filling:
Place sugar, salt, milk, and butter in a 2-3 quart saucepan. Bring to a boil for 5 minutes. Add the marshmallows and stir until melted. Add half the butterscotch pieces, stirring until melted. Add remaining butterscotch morsels after the first ones have melted. Add the vanilla extract and cashew pieces. Pour filling over the crumb base. Chill until set.
Topping:
Fill a small saucepan with 1-inch of water. Place over medium-high heat and bring to a simmer, turn down just so that water is steaming. Place chocolate chips and butter in a medium stainless steel bowl and place over steaming water, let sit until chocolate and butter is melted. Stir until smooth.
Pour melted chocolate over set-up butterscotch mixture and spread evenly. Scatter toffee candy pieces evenly over melted chocolate. Chill until set. Store at room temperature.
Cut into small squares or rectangles.