Mini Baked Alaskas with Christmas Crunch

Preheat oven to 350F. Line a half-sheet tray with two layers of foil. Lay enough saltines into the baking sheet to create one single even layer. Set aside.

In a medium saucepan, add the butter, dark brown sugar, and miso. Set over medium heat and bring to aboil, whisking. Once at a boil, continue to boil for 2-3 minutes, until thick and hot.

Carefully pour the toffee over the saltines and use a large spatula to spread into an even layer. Scatter the chocolate evenly overtop.

Wait 5 minutes, then use a large spatula to spread the chocolate into an even layer too. Top with the peanuts and waffles cones. Set in the fridge and wait for the chocolate to harden, around 30-40 minutes. Once cool, chop or break into large shards. The Christmas crunch will stay good in a sealed container at room temperature for up to 2 weeks.

Meanwhile, take a round cookie cutter that’s about 3” big. Use it to punch out 6 brownie circles from your brownies. Set the circles in the fridge to stay cool.

Fill a medium saucepan with 1” of water and bring to a simmer over medium-high heat. In the bowl of a stand mixer, add the egg whites and granulated sugar. Set over the simmering water and whisk until the sugar dissolves and the mixture feels warm when you touch it, about 3-5 minutes.

Attach the bowl to the stand mixer fitted with the whisk attachment. Turn mixer to high and beat until the meringue turns glossy, stiff, and holds floppy peaks, about 5 minutes. Transfer meringue to a large piping bag fitted with a 1/2” round tip (or just snip an opening).

Working quickly, place the 6 brownie rounds into 6 coupes or on 6 small plates. Use an ice cream scoop to scoop large mounds of ice cream onto each brownie. Pipe a spiral of meringue around each brownie/ice cream mound to completely encase them, filling the piping bag up with more meringue when needed.