Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Cookie Brittle Recipe
INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/4 cup all-purpose flour
1 cup toffee bits
3/4 cup chopped pecans
1 cup semisweet chocolate chips
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Spray large cookie sheet with cooking spray.
2: In large bowl, break up cookie dough. Add flour, 3/4 cup of the toffee bits and 1/2 cup of the pecans. Mix with spoon or hands until well blended. Place dough on cookie sheet and press or roll into 12×10-inch rectangle. Edges do not have to be even.
3: Bake 20 to 25 minutes or until deep golden brown and crisp. Immediately sprinkle chocolate chips on top. Bake 1 minute more then spread melted chips evenly over cookie.
4: Sprinkle with remaining 1/4 cup toffee bits and 1/4 cup pecans and press into chocolate a bit. Cool completely, about 30 minutes. Then refrigerate about 10 minutes or until chocolate is set. Break into pieces. Store in airtight container.
Darlene’s Tips: You can use whatever flavor cookie dough you want. Also try other flavors of morsels. I think peanut butter cookies with chocolate on top would be awesome! Also use whatever nuts you want. If you don’t have toffee, use whatever crushed candy you want. No rules!
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