White Chocolate and Peppermint Cookie Brittle
- Reviews 1
Ready In: 50 mins
Serves: 24
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, melted, cooled slightly
- 1⁄2 cup sugar
- 1⁄3 cup packed golden brown sugar
- 1 teaspoon vanilla extract
- 10 ounces high-quality white chocolate, chopped into 1/3-inch pieces, divided (such as Lindt or Perugina)
- 3⁄4 cup coarsely crushed red-and-white-striped hard peppermint candy, divided (about 6 ounces)
Directions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
- Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
- Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes.
- Cool on sheet 10 minutes. Transfer to rack; cool completely.
- Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
- Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top.
- Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)Makes about 24 pieces.
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