Brownie Brittle™ Orange Marmalade No-Bake Dessert

• 8 ounces Chocolate Chip Brownie Brittle, crushed

• 4 tablespoons (½ stick) butter, melted

• 8 tablespoons (1 stick) butter or ½ cup shortening

• 1 cup powdered sugar

• ¼ cup pasteurized real pourable eggs

• ¼ cup pasteurized real pourable egg whites

• 8-10 ounce jar of orange marmalade

• 4 ounces heavy cream, whipped
To Prepare:

Bottom Layer - Using a food processor, crush 8 ounces of Chocolate Chip Brownie Brittle into crumbs. (Set aside ¼ cup of crumbs until serving.) Mix the Brownie Brittle crush with 4 tablespoons melted butter to make it easy to pack into a crust. Press into bottom of an 8-inch or 9-inch spring form or layer cake pan.

2nd Layer - Using a hand mixer, cream one stick of butter or ½ cup shortening together with 1 cup powdered sugar. Beat in ¼ cup pasteurized eggs. Then gently fold in ¼ cup stiffly beaten pasteurized egg whites. Spread mixture on cookie crust. Chill at least 30 minutes before adding third layer.

3rd Layer - Spread one 8-10 ounce jar of orange marmalade on top of 2nd layer; then chill in refrigerator for at least 12 hours. Place mixing bowl and beaters in freezer to chill for use when preparing top layer.

Top Layer- Beat 4 ounces of heavy cream on high speed until stiff peaks form. Spread whipped cream on top of marmalade layer, cover and chill until serving time. Sprinkle a few reserved Brownie Brittle crumbs over each serving.

Yield: 8 servings