Brownie Brittle™ Peppermint Cheesecake Cups

• ½ cup butter

• 1 cup sugar (divided into ½ cups)

• 2 eggs (1 for shortbread cookie crust and the other for the peppermint cheesecake)

• 1 ½ cups flour

• 7-8 ounces Mint Chocolate Chip Brownie Brittle (1/3 cup of this will be crushed and large pieces will be used whole as stated below)

• ¼ teaspoons salt

• 2 teaspoons milk

• 1 8-ounce block of cream cheese

• ¼ teaspoon peppermint extract

• Non-stick cooking spray

• 1 6-ounce bag peppermint candies


Whipped cream, bits of peppermint candies, Mint Chocolate Chip Brownie Brittle pieces, crumbs of Brownie Brittle

To Prepare:

Preheat oven to 350⁰ F. Spray a muffin tin with non-stick cooking spray.

Place pieces of the Brownie Brittle into a food processor. Pulse until you have created 1/3 cup crumb size pieces. Set aside.

To make the shortbread cookie crust, cream together butter and ½ cup sugar in a mixer. Add 1 egg and blend until combined. Next, add the Brownie Brittle crumbs, 1 ½ cups flour, ¼ teaspoon salt and 2 tablespoons milk. Mix until all ingredients are incorporated. Place approx. 1 tablespoon of shortbread cookie mix into each prepared muffin cup. Press down onto the bottom. Bake in the oven for 15 minutes.

To make the peppermint cheesecake, blend together 1 8oz block of cream cheese, 1 egg and the other ½ cup sugar. Add the peppermint extract and blend well. Set aside.

Finely chop 1/3 cup peppermint candies in a food processor. Set aside.

After the shortbread cookie cups have baked, remove from oven. In each muffin cup, add about 1 tablespoon peppermint cheesecake, layer in some finely chopped peppermint candies, 2-3 whole pieces of Mint Chocolate Chip Brownie Brittle and another tablespoon of the peppermint cheesecake filling. Return to the 350⁰ F oven and bake an additional 18-20 minutes.

Remove from oven and cool 7-8 minutes before removing from muffin pan. Remove from muffin pan and cool completely. Refrigerate until ready to decorate.

Decorate each Brownie Brittle Peppermint Cheesecake Cup with a dollop of whip cream, peppermint candies, Brownie Brittle pieces and a dusting of Brownie Brittle crumbs.

Yield: 15 individual desserts

Recipe created by Food Blogger Christine of A Sprinkle of This and That.