Honey Butter

• In a bowl add all ingredients listed under “Honey Butter” mix until thoroughly combined and set aside.

Whipped Lemon Cream

• In a bowl add cream cheese, powdered sugar and vanilla. Whisk until smooth.
• Then add in the cold heavy whipping cream and lemon zest.
• Using a whisk, hand mixer or stand mixer, whisk until smooth with light peaks. Set aside.

Honey Lemon Butter

• In a bowl add all ingredients listed under “Honey Lemon Butter” mix until combined and a smooth consistency. Set aside.

Assemble

• Trim the crust off the brioche slices and cover all sides with the honey butter mixture.
• Place on a prepared baking sheet and transfer to a preheated oven at 350F.
• Bake for 10 minutes then flip and bake for an additional 8 minutes.
• They are going to be soft, stick and hot so handle with care.
• Carefully transfer to a cooling rack.
• Allow to cool for 10 minutes so the honey butter can set and caramelize the crust.
• Once crust has formed, plate and top with the lemon whipped cream, drizzle on the honey lemon butter and finish with more lemon zest.
• Enjoy!

• In a pan over medium heat add in unsalted butter and allow to melt. Once the butter starts bubbling, add white sugar and dark brown sugar.
• Mix to combine, remove from heat and add semi sweet chocolate chips.
• Stir until the mixture is smooth and set aside to cool.
• In a large bowl add vegetable oil, cocoa powder and vanilla extract. Whisk until fully incorporated.
• Next, pour in the cooled chocolate/sugar mixture and whisk together.
• Then, add in the eggs one at a time making sure to mix completely before adding the next egg.
• Fold in flour, salt and baking soda followed by half of the chopped bittersweet chocolate pieces.
• Transfer to a greased 9 x 9 baking dish, dollop dulce de leche throughout and swirl into the brownie batter.
• Top with remaining chopped bittersweet chocolate pieces and place in a preheated oven at 325F.
• Bake for 35-40 minutes until the center of the brownies in the pan are set to the touch (the brownies will keep baking in the hot pan out of the oven). If using the toothpick test, it will not come out with crumbs since this is for fudge-textured brownies.
• Allow to cool to room temperature before dividing into pieces. Enjoy!

• Strawberry Glaze
• In a pot over medium low heat, add strawberries, sugar and water. Allow to cook until strawberries break down completely. Continue to stir to prevent burning.
• Remove from heat and blend until smooth. Set aside to cool.
• In a large bowl, add cream cheese, butter, powdered sugar, lime juice and vanilla extract. Mix until fully combined.
• Optional: split batch in two and add a couple tbsp. of the strawberry glaze and swirl with a fork.
• Set in fridge to chill for at least 2 hours.
• Working in batches, add the mini Oreo’s to a food processor and mix until you get a fine powder. Do the same for the chocolate chip cookies and graham crackers and set aside.
• Once chilled, form into golf sized balls and set on a parchment paper lined baking sheet.
• Return to fridge to chill for 20 mins.
• Remove from fridge and roll each truffle in the coating of your choice (Oreo’s, chocolate chip or graham cracker).
• For the classic strawberry, drizzle the top of each truffle with the strawberry glaze. For the Oreo’s, drizzle each truffle with melted white chocolate. For the chocolate chip, drizzle each truffle with melted semi-sweet chocolate.
• Refrigerate for 20 mins.
• Once chilled remove from fridge and enjoy!
• Keep refrigerated if not eating immediately to hold shape and texture.