Frosted Butter Rum Brickle Bites Recipe

Frosted Butter Rum Brickle Bites Recipe
Frosted Butter Rum Brickle Bites Recipe photo by Taste of Home
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Frosted Butter Rum Brickle Bites Recipe

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The rum, real butter, and toffee bits turned these cookies into my husband's new favorite. If you'd like them less sweet, skip the frosting and sprinkle with confectioners sugar while the cookies are still warm. —Cindy Nerat, Menominee, MI
MAKES:
50 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
50 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons rum extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 package (8 ounces) brickle toffee bits
  • ICING:
  • 1/3 cup butter, cubed
  • 2 cups confectioners' sugar
  • 1/2 teaspoon rum extract
  • 2 to 3 tablespoons 2% milk

Directions

Preheat oven to 375°. Beat first four ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined baking sheets.
Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies. Yield: about 4 dozen.

Test Kitchen tips
  • You'll know these cookies are done when the toffee bits around the edges just start to melt and the edges of the cookies are lightly browned.
  • This icing is thick and buttery with a hint of toasted flavor. It would also taste great on pecan shortbreads or pumpkin cookies.
  • Originally published as Frosted Butter Rum Brickle Bites in Simple & Delicious December/January 2018

    Nutritional Facts

    1 cookie: 112 calories, 6g fat (4g saturated fat), 15mg cholesterol, 89mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

    • 1 cup butter, softened
    • 3/4 cup confectioners' sugar
    • 2 teaspoons rum extract
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
    • 1 package (8 ounces) brickle toffee bits
    • ICING:
    • 1/3 cup butter, cubed
    • 2 cups confectioners' sugar
    • 1/2 teaspoon rum extract
    • 2 to 3 tablespoons 2% milk
    1. Preheat oven to 375°. Beat first four ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined baking sheets.
    2. Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
    3. In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies. Yield: about 4 dozen.

    Test Kitchen tips
  • You'll know these cookies are done when the toffee bits around the edges just start to melt and the edges of the cookies are lightly browned.
  • This icing is thick and buttery with a hint of toasted flavor. It would also taste great on pecan shortbreads or pumpkin cookies.
  • Originally published as Frosted Butter Rum Brickle Bites in Simple & Delicious December/January 2018

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