$5 will be donated to Cookies for Kids’ Cancer in honor of your download.
Sheila G. Mains, Founder and CEO of Brownie Brittle, LLC, invented Brownie Brittle™ snacks in the early
00’s. Sheila G was so inspired by her own love of the crisp brownie edges that she brought her creation
to the masses. In April 2011, the first bag of Brownie Brittle hit store shelves in its current packaging
and it’s now available in stores across the country and around the world.
As Brownie Brittle was hitting store shelves, Gretchen Holt-Witt was being inspired by the struggles of
her own young son Liam and other children and families she had met who were dealing with the all-tooharsh realities of pediatric cancer. Gretchen founded Cookies for Kids’ Cancer with the mission to fund
research to aid in eradicating pediatric cancer from its many young victims. Unfortunately, Liam lost his
battle, but his inspiration lives on through each dollar raised for this outstanding organization.
These two women found a common bond no mother wants to share. One week prior to Sheila G’s first
Cookies for Kids’ Cancer fundraiser, she lost her own stepson to a pediatric cancer. While tragedy
brought these two women together, they have vowed to fight pediatric cancer through their love of
baking. We hope in this recipe book, baking will inspire you. Please share this link:
http://browniebrittle.com/cookies-kids-cancer-cookbook/ with family/friends so they can make a
difference, too! We’ll donate $5 for every recipe book downloaded.
1
Faux-reos – Brownie Brittle style
(Recipe adapted from All the Good Cookies by Gretchen-Holt Witt)
For the cookies:
4 ounces Sheila G’s™ Chocolate Chip Brownie Brittle snacks
For the filling:
6 tablespoons (3 ounces) unsalted butter, at room temperature
3 tablespoons vegetable shortening
2 cups confectioners’ sugar, sifted
1 tablespoon vanilla extract
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Place the butter and shortening in the bowl of a mixer fitted with a whisk and beat until creamy.
On low speed, add the confectioners’ sugar and vanilla and beat until combined. Increase the
speed of the mixer to high and beat until light and fluffy, 2-3 minutes.
Spread filling onto pieces of Brownie Brittle and leave open faced or top with another piece of
Brownie Brittle to make a Brittled Faux-reo cookie sandwich.
2
Chocolate-Coconut Triangles – Brownie Brittle style
(Recipe adapted from All the Good Cookies by Gretchen-Holt Witt)
2 ½ cups of Chocolate Chip Brownie Brittle (crushed)
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
One 14-ounce can sweetened condensed milk
3 large egg whites, at room temperature
One 14-ounce bag sweetened flaked coconut
2 cups (12 ounces) bittersweet chocolate chips
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Preheat the oven to 350⁰ F. Line a 9x13-inch baking pan with parchment paper.
Place the Brownie Brittle in a food processor fitted with a steel blade and process until fine
crumbs. Add the melted butter and vanilla and pulse until evenly distributed. Press the crumbs
into the bottom of the prepared pan. Transfer to the oven and bake for 8 minutes.
Meanwhile, place the condensed milk and egg whites in a bowl and whisk until well combined.
Stir in coconut.
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Remove the pan from the oven and sprinkle crust evenly with chocolate chips. Spoon the
coconut mixture on top. Spread evenly with a fork to keep the rough texture. Return pan to the
oven and bake until top is set and golden. 30 to 35 minutes.
Transfer the pan to a wire rack to cool completely. Lift the parchment paper by the ends onto
cutting board. Cut into 12 squares; cut each square into 2 triangles.
Sore in an airtight container for up to 3 days, or freeze for up to 3 months.
4
Emma’s S’mores Balls – Brownie Brittle style
(Recipe adapted from All the Good Cookies by Gretchen-Holt Witt)
To Brittle this recipe, we replaced the graham crackers with Brownie Brittle crush.
2 sticks (½ pound) unsalted butter
One 14-ounce can sweetened condensed milk
¾ cup light brown sugar
5 cups Chocolate Chip Brownie Brittle crush (20-ounces)
2 cups mini marshmallows
2 cups (12 ounces) milk chocolate chips
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Line 2 cookie sheets with waxed paper.
Place the butter, condensed milk, and brown sugar in a large microwave-safe bowl. Place in
microwave and heat until butter is melted. Stir to combine. Add the Brownie Brittle crumbs
and stir well to combine. Stir in the marshmallows. Scoop heaping small (2-teaspoon size)
cookie scoops of dough; roll into balls and chill.
Melt the chocolate chips. Dip the bottoms of the balls in melted chocolate, place on waxed
paper, and refrigerate for at least 30 minutes.
Store in the refrigerator for up to 3 days, or freeze for up to 3 months.
5
Cheesecake Slices – Brownie Brittle style
(Recipe adapted from All the Good Cookies by Gretchen-Holt Witt)
To Brittle this recipe, we merely replaced the graham cracker crumbs with Brownie Brittle crush.
1 ½ sticks (6 ounces) unsalted butter at room temperature
4 ounces cream cheese
¾ cup granulated sugar
2 teaspoons freshly grated lemon zest
2 teaspoons freshly grated orange zest
2 tablespoons fresh lemon juice
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1/3 cup finely crushed Salted Caramel Brownie Brittle
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Place the butter and cream cheese in a large mixing bowl and beat until smooth and creamy,
about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a
time, beating after each addition. Beat well and scrape down the sides of the bowl. With the
mixer on low, add the flour and mix until well incorporated.
Divide the dough in half, form each piece into a 10-inch log, and then roll in Brownie Brittle
crumbs. Cover each log and refrigerate for at least 3 hours and up to 3 days.
6
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Preheat the oven to 375⁰ F. Line 2 cookie sheets with parchment paper.
With a serrated knife, cut the logs into ¼-inch slices. Place 1 inch apart on the prepared cookie
sheets and bake until the bottoms are lightly browned, 8 to 10 minutes, rotating the cookie
sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3
minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool
cookie sheets.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
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