Butter Rum Brickle Bites (Print Version)
Indulgent butter rum bites packed with toffee and topped with creamy frosting for a rich, festive treat.
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, softened
02 -
1 cup packed brown sugar
03 -
1 large egg
04 -
2 tablespoons dark rum or rum extract
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1 cup toffee bits (brickle bits)
10 -
1/2 cup chopped pecans (optional)
→ Frosting
11 -
3 cups powdered sugar
12 -
1/4 cup unsalted butter, softened
13 -
2 tablespoons dark rum or rum extract
14 -
2–3 tablespoons milk
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line your baking sheets with parchment paper to prevent sticking and allow for even baking.
02 -
In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy.
03 -
Mix in the egg, dark rum, and vanilla extract until well combined.
04 -
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
05 -
Gently fold in the toffee bits and chopped pecans, if using.
06 -
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly browned. Let the cookies cool on wire racks.
07 -
In a mixing bowl, beat together the powdered sugar, butter, dark rum, and enough milk to achieve a smooth but thick consistency suitable for spreading or piping.
08 -
Once the cookies are completely cooled, frost them using a spatula or a piping bag for decoration.
# Notes:
01 -
Feel free to substitute rum extract for a non-alcoholic version or spiced rum for a festive twist.
02 -
Chopped pecans can be replaced with walnuts, almonds, or omitted for a nut-free version.
03 -
Adding a sprinkle of sea salt to the frosting creates a sweet-salty contrast.