Toffee Crunch Cookie Brittle

Super YUM

Super crunch!

So these beauties were on the platter I made for Superbowl. But I make these all the time. They are really quick and easy. You don't have to wait for the butter to get to room temp, because it gets melted in the microwave. Plus, you don't need a mixer...it's all done by hand. And they are totally addicting.

Ingredients:

1 and 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cups unsalted butter, melted in micro and slightly cooled

1/2 cup sugar

1/3 cup light brown sugar, packed

1 tsp vanilla

1 and 1/2 cups crushed Heath Bar

Directions:

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

In a medium bowl, stir the flour, baking soda and salt together. Set aside.

In a large bowl, whisk together the melted butter, both sugars and vanilla until smooth. Use a large spoon to stir in the flour mixture. The dough will look smooth.

Stir in the Heath bar and the dough will look crumbly.

Spoon the dough onto the parchment lined baking sheet. Press the dough into a rectangle shape that is about 13X9 inches, and about 1/2 inch thick. Pat it to make it an even layer.

Bake until the top feels firm, looks dark golden and the edges look light brown, about 19 minutes.

Let it cool on the baking sheet for 10 minutes.

Then use a large spatula to slide the giant cookie onto a cooling rack. If it breaks, it's okay!

Let the cookie cool completely. It will harden/become crispy.

Break into uneven pieces. 

Enjoy!

This recipe is adapted from a cook book called, "Big Fat Cookies." The original recipe calls for 1 cup of walnuts. But I'm not a huge fan so I left them out.