Pecan – Chocolate Chip Cookie Brittle

I hope everyone enjoyed their holiday!

I took the time to post a ‘happy message’ on the blog’s Facebook page, but that is about as far as I got! We enjoy three days of celebration ~  Christmas Eve at my parent’s with my lovely, chaotic family; Christmas Day with the boys and the 26th with my in-laws. My brother, a Naval officer, was home this year for the first time since 2009 so we’re trying to squeeze in as much time with him before he leaves, in between all the other festivities. Plus, my husband is given the whole week between Christmas and New Year’s Day off work so this is sort of a holiday week for us and I tend to forget everyone else has moved on with life.

I still have one recipe to post from my holiday baking stint. Amidst a few flops and do-overs, this recipe will remain on my holiday baking list forever. It’s simple, takes very little time to prepare and garners new fans every year. It ranks way above peanut brittle in my book. As much as I love peanut butter, I guess peanut brittle should be among some of my favorites, but it’s not. If you’re not a fan of the aforementioned holiday classic either, try this buttery, crunchy treat instead! 

Pecan – Chocolate Chip Cookie Brittle
( adapted slightly from Southern Living)

1 1/2 c. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
3/4 c. butter, melted and cooled slightly
1/2 c. granulated sugar
1/3 c. firmly packed light brown sugar
1 t. vanilla extract
1 c. semisweet chocolate mini-morsels
1 c. pecan pieces, toasted (toast pecan pieces on a cookie sheet for 5-8 minutes @ 350°)

Preheat oven to 350°

Combine first four dry ingredients and set aside. Stir melted butter, sugars and vanilla together until combined. Add flour mixture, stirring until smooth, then add toasted chocolate and pecans. Stir until combined (dough will be crumbly). Press dough into a light greased jelly-roll pan, pressing almost to the edges of pan. Bake for about 19 minutes or until lightly browned. Cool completely in pan and then break into pieces. 

© Amy Carpenter @ Afternoon Popcorn Snack, 2013

To print this recipe, click on the ‘Print & PDF’ button below.