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peach brickle crunch

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

For a change, substitute an equal quantity of canned pineapple chunks for the peaches. Recipe from Great American Home Baking 07-21-15

(1 rating)
yield 15 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For peach brickle crunch

  • 3 can
    (16 oz.ea.) sliced peaches in syrup, undrained
  • 1 box
    (18 oz.) butter pecan cake mix
  • 1/3 c
    plus 2 tbsp. toffee bits or crushed toffee pieces
  • 1/2 c
    (1 stick) butter, melted
  • 2
    bars (1.4 oz.ea.) chocolate-covered toffee candy, frozen
  • TOPPING
  • 1/2 gal
    peach or vanilla ice cream
  • 2 Tbsp
    toffee bits or crushed toffee pieces

How To Make peach brickle crunch

  • 1
    Lightly spray a 13x9" baking pan with nonstick cooking spray. Pour the peaches into the prepared pan.
  • 2
    In a medium bowl, combine the cake mix and toffee bits.
  • 3
    Spoon over the peaches. Drizzle the melted butter over the cake mix mixture.
  • 4
    Break or chop the frozen candy bars into small pieces. Sprinkle over the cake mix mixture in the pan.
  • 5
    Bake in a preheated 350º oven until set, about 1 hour, covering with aluminum foil partway through baking if the surface is getting too brown. Spoon the mixture into dessert dishes. Top with the ice cream. Sprinkle with toffee bits. Serve hot or at room temperature.
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