Heat oven to 350\u00b0.
In a large mixing bowl, combine flour, sugar, butter, egg, baking soda and vanilla.
Beat at medium speed, scraping bowl often, until well mixed, 2 to 3 minutes. Stir in almond brickle bits.
Shape rounded teaspoonfuls of dough into 1-inch balls.
Place 2 inches apart on greased cookie sheet. Flatten cookies to 1/4 inch thickness with bottom of glass dipped in sugar.
Bake for 8 to 11 minutes or until edges are very lightly browned.
Makes about 4 dozen cookies.
Preheat oven to 350 degrees.
In a large bowl beat cake mix, vanilla pudding mix, eggs, water, oil, and vanilla extract at medium speed until smooth.
Stir in brickle bits.
Grease loaf pans.
Sprinkle pecan pieces over bottom of pans.
Divide batter between pans.
Bake 350 degrees for 30-35 minutes or until cake tests done.
Melt the butter and baking chocolate in a saucepan over low heat.
Remove from heat and add the sugar, eggs and vanilla. Lightly beat the mixture and stir in flour.
Spread the batter in a greased baking pan.
Sprinkle with almond brickle and chocolate chips.
Bake at 350 for 30 minutes.
Cool on wire rack; cut into pieces and enjoy.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine flour, sugar, butter, egg, baking soda and vanilla.
Beat for 2 to 3 minutes.
Stir in brickle bits.
Shape rounded teaspoonfuls of dough into 1-inch balls.
Place 2 inches apart on cookie sheets. Flatten cookie with bottom of buttered glass dipped in sugar.
Bake 8 to 11 minutes or until edges are very lightly browned.
nch baking pan.
Sprinkle almond brickle pieces and chocolate pieces evenly
Preheat oven to 375 degrees.
Grease pan, 8 x 8 x 2 inch.
Mix baking mix, sugar, sour cream, butter, vanilla and egg in large bowl. Beat vigorously 30 seconds. Stir in almond brickle chips and walnuts. Spread mixture in pan.
Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes.
Drizzle with your favorite vanilla glaze. Serve warm.
Mix cake as directed on box using stick of butter instead of amount in mix directions.
Add 1 teaspoon of almond extract and 1/2 of packaged pudding mix.
Bake in stem pan according to mix directions.
Let cool.
Whip the cream with 2 tablespoons sugar, 1 teaspoon almond extract and rest of pudding mix until stiff.
Ice with this mixture.
Sprinkle Bits 'O Brickle and almond slices on top.
icrowave-safe measuring cup, melt almond bark on Medium 2 1
Combine sugar, powdered sugar, butter and vegetable oil in a large mixing bowl.
Beat at medium speed with electric mixer until blended.
Add eggs and almond extract, beating well.
Combine flour, soda, salt and cream of tartar.
Gradually add to creamed mixture, beating just until blended after each addition.
Stir in almonds and brickle chips.
Chill 3 to 4 hours.
il until well mixed. Add almond extract and eggs.
Mix
ntil well mixed.
Add almond extract and eggs; mix well
2 T). Press tops into Brickle Chips (flatten as you do
lended.
Add eggs and almond extract, beating well.
Combine
dd
eggs
and almond extract, beating well. Combine
il until well mixed. Add almond extract and eggs; mix well
Combine 1 cup butter flavored Crisco, sugar and brown sugar in large bowl.
Stir until well blended and creamy.
Stir in Eagle Brand milk and vanilla.
Mix well.
Combine flour, salt and soda and stir into creamy mixture.
Stir in oats.
Shape dough into 1-inch balls.
Press tops into brickle chips.
Place brickle side up 2 inches apart on cookie sheet.
Bake at 350\u00b0 for 9 to 10 minutes; remove to cooling rack.
minutes.
Fold in brickle chips.
Pour into pan
Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
Melt chips over low heat until smooth remove from heat.
Stir in frosting,add peanuts and almond brickle chips mix until well coated.
Spread into pan.
Refrigerate 1 hour.
Remove fudge by lifting foil remove foil cut into 36 squares.
Add cake mix, sour cream, eggs and liqueur. Mix together. Add slowly the chocolate chips and almond brickle. Bake at 350\u00b0 for 55 minutes to 1 hour in Bundt pan. Cool on wire rack 10 minutes in pan, then cool out of pan on wire rack. Top with whip cream, if desired.
Mix cream cheese and brown sugar together and let stand for 15 minutes.
Mix white sugar, vanilla and almond brickle chips.
Mix well.
Add to the cream cheese and brown sugar.
Chill about 8 hours or overnight.
Serve with red and green sliced apples; be sure to coat apples with fruit fresh to prevent apples turning brown.