BUTTER BRICKLE ICE CREAM RECIPES

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

Steps:

• Line the bottom of a 5 or 6 quart slow cooker with foil along the bottom and 2 1/2 inches up the sides. Brush with 2 tablespoons of melted butter.
• Add the sugar, 3 cups of the corn kernels, and the water to a blender and pulse about 10 times.
• Pour the mixture into a bowl and stir in the pancake mix. Mix in the rest of the melted butter and then the extra corn kernels and minced jalapeño.
• Pour the mixture into the lined slow cooker and place a layer of paper towels or a dish towel over the top and place the lid over the towel.
• Cook on high for 1 1/2 to 2 1/2 hours, or on low for about 4 hours. The top should not be wet and the sides should be slightly browned.