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Nutrition Facts
Serving Size 168 g
(Approx. 8 Servings)
Amount Per Serving
Calories 610 Calories From Fat 430
% Daily Value*
Total Fat 48 g 74%
Saturated Fat 27 g 135%
Trans Fat 0.5 g
Cholesterol 120 mg 40%
Sodium 200 mg 8%
Total Carbohydrate 43 g 14%
Dietary Fiber 1 g 4%
Sugars 33 g
Protein 7 g
Vitamin A 30% • Iron 8%
Vitamin C 20% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mini Brownie Brittle Crunch Cakes

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Prep Time
45 minutes
Cook Time
N/A
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz mascarpone cheese
1 1/2 cup(s) heavy whipping cream
1 Tbsp Nielsen Massey Vanilla Bean Paste
1 large navel orange, zest only
3/4 cup(s) powdered sugar
1/4 Tsp kosher salt
10 Oz Sheila G's Chocolate Chip Brownie Brittle, or any crunchy cookie of your choosing
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Instructions

1
In a stand mixer, add mascarpone cheese, heavy whipping cream, vanilla bean paste, orange zest, powdered sugar and salt.
2
Cream ingredients on lowest speed, to avoid splashing, then blend on high until thick and fluffy. Chill while preparing brittle.
3
Using a rolling pin, gently crush brownie brittle into smaller pieces (in the package). Pour crushed cookies into a bowl.
4
Using a muffin pan, fill 8 to 10 muffin cups with about 2 tablespoons of crushed cookie to form the crunchy bottom crust.
5
Using a spoon or pastry bag, pipe cream directly onto cookie pieces making sure to press cream gently into cookies so they stick.
6
Top each with another generous portion of cookie pieces and press into cream. Cover with plastic wrap and freeze 30 minutes.
7
To serve, gently pop out crunch cakes with a knife or offset spatula, and place on a platter.
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