Sheila G’s Double-Nut Brownie Brittle™ Squares & Moonshine Whipped Cream

For Double-Nut Brownie Brittle Squares:
  • 1 LB bag of Sheila G’s Chocolate Chip Brownie Brittle
  • 2 sticks unsalted butter (1 stick for crust and 1 stick for filling)
  • 1/2 cup light-brown sugar, firmly packed
  • 6 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) pecan halves
  • 1 cup (4 ounces) chopped walnuts
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon fresh minced orange zest

  • For Moonshine Whipped Cream (optional):
  • 1 cup Heavy Cream
  • 2 teaspoon Confectioners' Sugar
  • ‪‎1 tablespoon “The Original Moonshine Corn Whiskey”
  • To Prepare:

    For Double-Nut Brownie Brittle Squares::
    Place rack in center of oven. Heat oven to 350⁰F.

    To make the crust: Take a 1-pound bag of Sheila G’s Chocolate Chip Brownie Brittle and puree it in a food processor. Transfer to mixing bowl and add 8 tablespoons (1 stick) of melted unsalted butter and mix thoroughly.

    Press Brownie Brittle mixture into 1/4-inch 9x13 Pyrex baking dish and bake for 8-10 minutes. Transfer to wire rack and cool completely.

    Reduce oven to 325⁰F.

    To make filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to boil, stirring constantly until mixture coats the back of a spoon (about 1 minute). Remove pan from heat; stir in nuts, vanilla, and minced orange zest.

    Pour filling onto the cooled crust. .

    Bake in oven until filling bubbles (15-20 minutes).

    Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of Pyrex. Use a sharp knife to cut into 1.5-by-1.5-inch bars.

    Store in an airtight container up to 1 week.

    For Moonshine Whipped Cream (optional):
    Beat or whisk the cream, sugar, and moonshine until soft peaks form.

    Transfer the spiked cream into shot glasses.

    Use as a dip for the Double-Nut Brownie Brittle Squares.