Cookie Brittle

The holidays are approaching!!  Can you believe it? What a crazy year. So much has happened to so many of us. One thing that helps my stress level, is baking. The problem is, since we are all pretty much indoors and social distancing, I cant really pass out my treats. But there are still a few people that I am fattening up. Hahahaha.

Time to get out all those favorite holiday recipes. We all have our favorites, don’t we? This one is a must for the holidays. Everyone loves this stuff and I gotta tell ya, it is addicting! It makes great little gifts too. Who wouldn’t want to get a gift of this. You can put it in a nice gift can, pretty little bags, a cute little Christmas cookie jar….so many ways.

This cookie brittle is so buttery and rich. It’s crunchy and delicious. You won’t be able to eat just one piece. Last year, I filled an 8×8 gift can  and gave it to a friend. She ate the entire thing in one day. Hahahahahaha. While I wouldn’t recommend that, I can see how she did it. It’s that good.

I usually use semisweet chocolate chips, but you could use m&ms, white chocolate, butterscotch chips, peppermint candies, coconut, different nuts and even dried cherries!

It’s super easy and quick. I hope you will try it! 

The Best Cookie Brittle Evahhhhhhh 

2  sticks of butter (1 cup), melted and cooled
1 tsp vanilla
1 cup sugar (I use 1/2 cup turbinado sugar and 1/2 cup regular sugar) 
1/2 tsp kosher salt
2  cups all purpose flour
1  cup roasted sliced almonds (any nut works great)
1  cup chocolate chips or chopped block chocolate
1/2 cup oats (optional) 
other optional add ins: coconut, dried fruit, toffee bits (brittle won’t be as crispy if you add these, but still delicious)

Heat oven to 340.  
In a big bowl, mix together the cooled melted butter and vanilla.  With a wooden spoon, mix in the sugar, salt and flour. Stir in the nuts and chocolate chips. Press the mixture in a thin, even layer in an ungreased baking sheet. It will almost fill a 9×13 pan. Bake for 20 minutes or so. (I bake for 10 minutes and then turn the pan around and bake for another 10 minutes or so). It should be light golden brown. Let it cool in the pan. 
Once cooled completely, break into pieces. Store in an airtight container. If you dont store it in a container, it will soften up a bit. 

Now, bake another batch cuz this won’t last long!!!!! 

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