Cookie Brittle 2


Cookie BrittleSubmitted by Rachel Sprinkle-Strong

Adapted from The American Country Inn Bed and Breakfast Cookbook, Vol. 2

You can try a variety of chip and nut combinations in the mix– the original recipe calls for bittersweet chocolate chips and cashews, but I did a combo of baking items I had on hand – I think throwing shredded coconut into the mix would also be quite good.

  • 1 cup unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup unsalted roasted cashews
  • 1 cup bittersweet chocolate chips (60% cacao–I like Ghiradelli)

Kitchen Note: I used this mix: 1/4 cup dark ghiradelli chips, 1/4 cup regular semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/4 c heath bar chips, and 1/2 c chopped pecans You can use whatever combo of “stuff and nuts” you want – this year I am going to do cranberries, pistachios and white choco chips – yum!

  1. Preheat the oven to 350 degrees and set a rack to the center position.
  2. Pour the melted butter into a large bowl, and stir in the vanilla.
  3. With a wooden spoon (or your hands, if your prefer), add the sugar, salt and flour and mix to combine–the mixture will be somewhat crumbly, like a moist pie dough. Stir in the nuts and chocolate chips. Press the mixture in a thin, even layer onto an ungreased cookie sheet .

Kitchen Note: I used a 9×13 jelly roll pan. i used a small rolling pin to get it as flat as possible-using the chips as a guide. the edges might look too crumbly, as mine did but don’t fret…just shove it together a little and the rest will bake together. Use the chocolate chips as your guide–try to get them in as close to a single layer as possible throughout the dough, and you’ll have the right thickness. You may not fill the entire sheet with the dough–that’s okay.

  1. Bake for 20-25 minutes, until light golden brown (the edges will be a bit darker than the center).
  2. Let cool completely before breaking into whatever sized pieces you desire. Store in an airtight container at room temperature.

2 thoughts on “Cookie Brittle

  • Barbara McCoy

    Please let me know by e-mail how I can help with this project. I recently discovered that I can’t eat sugar anymore. That was a real shock because I love to make cookies and eat half of them myself.

    If I can bake some cookies for this Project I would really like to do that. I feel we need to get back to
    having stores closed on Christmas. It is a holiday that is dear to my heart and we all need some time with our families to celebrate together.. If we don’t, the new generation will have no great memories of Christmas with Mom, Dad, brothers, sisters, cousins. grandparents, and the rest of the family.

    Thank you for stepping up and speaking out..

    barbara

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