Butter Rum Brickle Bites Recipe

If you’re on the hunt for a sweet treat that’s irresistibly rich and full of flavor, you’re going to want to stick around. I am so excited to share my favorite Butter Rum Brickle Bites Recipe with you—it’s one of those desserts that just warms your heart with every bite. Imagine buttery cookies loaded with crunchy toffee bits, laced with dark rum flavor, and topped off with a luscious, creamy frosting. Trust me, once you try these, they’ll become your go-to for cozy nights, holiday baking, or anytime you crave a little indulgence.

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Ingredients You’ll Need

All these ingredients come together effortlessly to create a standout cookie that’s both rich and tender. Here’s a quick rundown so you know what to look for when shopping, especially on those toffee bits and that dark rum touch—this combo is magic.

• Unsalted butter: Using unsalted butter gives you full control over the saltiness, plus it helps the cookies spread perfectly.
• Brown sugar: This adds moisture and a deep molasses flavor that pairs beautifully with rum.
• Large egg: Binds the dough and gives structure to your cookies.
• Dark rum or rum extract: I prefer real dark rum for the best flavor, but rum extract works well too if you want to skip the alcohol.
• Vanilla extract: It enhances all the other flavors—don’t skip it!
• All-purpose flour: The base of the dough, providing just the right amount of structure.
• Baking powder: This helps the cookies rise slightly, giving a light texture.
• Salt: Balances the sweetness and enhances flavor.
• Toffee bits (brickle bits): The star crunch—the melted buttery bits in each bite are divine!
• Chopped pecans (optional): Add these for an earthy crunch that complements the toffee perfectly.
• Powdered sugar: Used in the frosting for that smooth, sweet finish.
• Milk: Adjusts the frosting consistency to make it spreadable but thick.

Variations

I love that this Butter Rum Brickle Bites Recipe is flexible for whatever you’re in the mood for. I often switch up the nuts or experiment with different flavored extracts to add my own twist—feel free to play around and make it your own.

• Nut-free option: Swap out pecans for toasted coconut flakes or simply skip nuts entirely if you have allergy concerns.
• Spiced rum addition: Add a pinch of cinnamon or nutmeg to the dough for a cozy spiced twist, especially lovely during colder months.
• Alcohol-free version: Use rum extract instead of real rum to keep the flavor without the alcohol.
• Chocolate chip crunch: Toss in mini chocolate chips along with the toffee bits to amp up the indulgence.

How to Make Butter Rum Brickle Bites Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by preheating your oven to 175°C (350°F) and lining baking sheets with parchment paper—this is key for even baking and easy cleanup. Then, in a large bowl, cream together the softened unsalted butter and packed brown sugar with an electric mixer. I always take a couple extra minutes here because you want the mixture light and fluffy; it really helps create that perfect texture in your bites.

Step 2: Add the Egg, Rum, and Vanilla

Next, blend in the large egg, dark rum (or rum extract), and vanilla. This is where the magic starts—the rum adds such a wonderful, warm depth of flavor that’s subtle but unmistakable. Make sure everything is well combined before moving on.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk your all-purpose flour, baking powder, and salt. Gradually add this dry mix to the wet bowl, stirring just until everything comes together. You don’t want to overmix here—you’re aiming for a tender cookie, so stopping as soon as the flour is incorporated is the trick.

Step 4: Fold in Toffee Bits and Pecans

Now for the best part: gently fold in the toffee bits and if you’re using them, the chopped pecans. Those little pockets of sweet, buttery crunch distributed throughout are what make these Butter Rum Brickle Bites so addictive. Be careful not to break the bits too much as you fold.

Step 5: Scoop and Bake the Cookies

Use a tablespoon to drop dough portions onto your lined baking sheets, spacing them about 2 inches apart—these cookies spread slightly but don’t go crazy. Bake for 10 to 12 minutes until the edges are lightly browned. I like to watch closely toward the end because those edges are your clue the cookies are perfect. Let them cool completely on wire racks before frosting.

Step 6: Whip Up the Rum Frosting

While your cookies cool, mix together powdered sugar, softened unsalted butter, dark rum, and milk in a bowl. I usually start with 2 tablespoons of milk and add a little more if the frosting feels too thick—you want it smooth and thick enough to spread or pipe without dripping. This frosting is the cherry on top, adding that extra creamy, boozy sweetness that makes these bites impossible to resist.

Step 7: Frost and Enjoy

Use a spatula or piping bag to frost the cooled cookies. Personally, I love piping little swirls because it makes them look extra special, especially if you’re sharing or gifting. Once frosted, they’re ready to delight your taste buds.

How to Serve Butter Rum Brickle Bites Recipe

Garnishes

When I serve these, I like to sprinkle a few extra toffee bits on top of the frosting or add a tiny pinch of flaky sea salt—it really elevates the flavor and balances the sweetness beautifully.

Side Dishes

These Butter Rum Brickle Bites pair wonderfully with a warm cup of coffee, chai, or even a glass of cold milk. For a holiday spread, I often serve alongside spiced nuts or a cheese platter to mix sweet and savory.

Creative Ways to Present

For special occasions, I like to arrange these bites on a decorative platter lined with fresh holly leaves or edible gold dust for a festive touch. Wrapping them in cellophane tied with a pretty ribbon also makes a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Butter Rum Brickle Bites in an airtight container at room temperature for up to 4 days. Placing parchment paper between layers helps prevent sticking, especially with that frosting on top.

Freezing

I’ve had great luck freezing unfrosted cookie dough balls—just freeze them on a tray, then transfer to a bag. When you want cookies, bake straight from frozen and add frosting once cooled fresh. This keeps the flavor and texture spot on.

Reheating

If you have frosted cookies stored in the fridge, I recommend letting them come to room temperature before eating. For unfrosted ones, a quick 10-second warm-up in the microwave revives that fresh-baked feel beautifully.

FAQs

Final Thoughts

I absolutely love how this Butter Rum Brickle Bites Recipe turns out every single time—the balance of sweet, buttery dough with that rum-infused frosting feels like a little party in your mouth. When I first made this recipe, it quickly became a favorite in my home, and I’m confident you’ll feel the same joy when sharing these bites with your loved ones. So go ahead, whip up a batch, and treat yourself—you deserve this kind of delicious indulgence!

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