Allergen Note: All four varieties have wheat, eggs, soy, and milk in them as well as cocoa processed with alkali. Only the toffee variety has tree nuts it in so you know it is real toffee just sugar and butter pretending to be toffee.
I consulted the information in the box and on their website and used their recipe ideas for the party. I made three recipes in all. Because they will get samples of two of the four varieties of Brownie Brittle I made a simple dip (recipe from their website) and scoops of vanilla ice cream to try with the Mint Chocolate Chip and the Toffee Crunch so that they could taste those directly. Here's my dip recipe:
1 pint heavy whipping cream
1/2 C creme de cocoa
3.5 C powdered sugar
8oz low fat cream cheese
1. Set cream cheese out to bring it to room temperature.
2. Pour whipping cream into a large bowl. Add in the creme de cocoa and the powdered sugar.
3. Using the whisk attachment of your beater, slowly mix in the powdered sugar, scraping the sides and bottom at least once.
4. Turn the beater on high and beat for 8 minutes. Resulting mixture should be light and fluffy.
5. Next mix the cream cheese up by hand using a spoon until it is smooth and creamy.
6. Add the cream cheese to the whipped cream mixture. Switch to paddle attachment on your beater and mix slowly for about 2 minutes.
7. Spoon into bowls to serve with Brownie Brittle pieces, fruit, veggies, or other treats. I used red and white bowls at the party to signal what had tree nuts (red) and what didn't (white) for allergy concerns.
I also made Chocolate Salted Caramel Cupcakes. I basically used a box cake mix (Fudge this time), crumbled up the Brownie Brittle Salted Caramel in the 5oz bag and layered it on top of one spoonful of batter, then added a half spoon of batter onto that and baked it as the mix directed. After letting the cupcakes cool I added caramel frosting and sprinkled it with more of the crumbs.
Finally I used the Brownie Brittle Chocolate Chip variety which had large pieces of brittle -- the other bags had much smaller pieces (a problem with this product being shipped in a bag frankly). I layered it as I might graham crackers with frosting -- the leftover caramel and plain vanilla.
Finally I offered my guests a scoop of vanilla ice cream to try any of the leftover brittle pieces with and everyone tried that out..
We waited until four people arrived to start the line. As you can see it was calm, everyone was taking a turn moving from one side of the table to the other.
You can't see the vanilla ice cream option, leaving that out would have only led to melting but one person, who didn't want his photo taken, let us take a photo of his ice cream with the brittle over it. Yes, he used the Toffee variety.
My tasters took their task to evaluate very seriously. Here you see one intent upon her treats while you can sort of see another person trying his out as well off to the left hand side.
The man on the left you can see here because he won the spatula for his camper so he can make treats when he goes out camping. He had an idea that bigger pieces of Chocolate Chip Brownie Brittle might make for a substitute for graham crackers in s'mores.
Others were very serious about trying those cupcakes and put their all into it.
Cupcakes, always a challenge to the mouth but my tasters made a go of it. You have to open wide to get the cake, the frosting, and the brownie brittle in one bite.
Sometimes you just want to taste the product itself, not it in a recipe. I'm that way myself. If I don't like the ingredient alone, why would I want it in a recipe?
Ultimately I shared Brownie Brittle with around 50 people so I no longer feel too bad about folks pulling out of the party in the last hours. I do, however, feel that unless I have a lot more lead time to arrange a brand tasting and greater flexibility in dates, that this was a lot more stress than it was worth.