We’re cooking for the holidays in MY kitchen! H-E-B Culinary Director Scott Tompkins shares his very own recipe for Mini Brownie Brittle Crunch Cakes. These are so fun! Think of them as miniature ice cream sandwiches, but made using mascarpone cheese instead of the ice cream.
Our thick and fluffy cream eventually freezes, binding with the crunchy, cookie brittle to form cold weather cakes even Santa couldn’t resist. 😉