Toffee Cookie Brittle Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs), softened | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Chocolate Chips | 1 Cup (16 tbs) | |
| 6 bars (each 39 g) milk chocolate-covered toffee, chopped | ||
Directions
In bowl, beat butter with sugar until light and fluffy; beat in vanilla and salt.
With wooden spoon, gradually stir in flour until combined.
Stir in chocolate chips and chopped candy bars.
Gently squeeze handfuls of dough just until mixture holds together; pat evenly into ungreased 17- x 11-inch (45 x 29 cm) jelly roll pan.
Bake in 325°F (160°C) oven for about 30 minutes or until just firm to the touch.
Let cool in pan on rack; break into pieces.
With wooden spoon, gradually stir in flour until combined.
Stir in chocolate chips and chopped candy bars.
Gently squeeze handfuls of dough just until mixture holds together; pat evenly into ungreased 17- x 11-inch (45 x 29 cm) jelly roll pan.
Bake in 325°F (160°C) oven for about 30 minutes or until just firm to the touch.
Let cool in pan on rack; break into pieces.
Chef
