Getting creative in the kitchen

Getting creative in the kitchen

Mother Rucker’s products began with a whole lot of tasty ideas and a little creativity in the kitchen. And while our cookies, brownies, brittle and everything in between can certainly sweeten any meal or snack, we know that the deliciousness doesn’t have to end with our standalone treats. Our products can be—and have been—used in an infinite number of delectable desserts, with some of our favorites listed below:

S’more Cookies (Modified from this recipe)

You need:

  • 1 oz baker’s semi sweet chocolate
  • One box of Cookie Brittle. (We like Cocoa the best with this recipe)
  • Sprinkles
  • Marshmallows (works best when halved)

Melt the chocolate in a microwave-safe bowl for about 30 seconds. Stir, and put it back in for about 10-15 seconds more. You’ll want it warm, but not overheated.

Use a spatula to coat one side of the brittle with melted chocolate and then place it on a sheet of wax paper. Add sprinkles and press one marshmallow half onto the melted chocolate. Refrigerate for 10 – 15 minutes or until the chocolate hardens.

Salted Carmel Brownie Milkshake (modified from this recipe)

You need:

  • 1/2 cup milk
  • 3 scoops vanilla ice cream
  • 1 Deluxe Chocolate Brownie
  • 3 tablespoons salted caramel sauce
  • Whipped cream, for serving, optional
  • Extra salted caramel sauce, optional

Break the brownie into smaller chunks. Blend the milk, ice cream, ¾ of the brownie, and salted caramel sauce in a blender until it’s smooth. Pour the shake into chilled glass and top with whipped cream, extra salted caramel sauce and the remaining brownie chunks.

Cookie Brittle Fruit Crumbles (This recipe is featured on our website)

You need:

  • 6 Cookie Brittle cookies, crumbled
  • 1 21oz can of pie filling
  • 2 Tbsp melted butter (do not substitute with margarine)

Coat four oven-safe ramekins with a non-stick spray, place on a foil-lined baking sheet and heat the oven to 350°F.

Then, divide the fruit filling evenly  into the prepared ramekins. Mix the melted butter with the cookie brittle crumbles and spread this mixture evenly over the fruit filling.

Bake for 12 minutes or until the cookie crumbles turn a light brown and the filling is heated. We like to garnish these tasty treats with a slice of fresh fruit and a scoop of ice cream, too!

We’re always eager to hear the new ways our customers enjoy Mother Rucker’s Sweets. Feel free to share your recipe in our comments section or by emailing us at