Toffee Crunch Cookie Brittle

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READY IN: 34mins
YIELD: 12 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • position a rack in the middle of the oven.
  • preheat the oven to 350*.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 the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
  • use a large spoon to stir in the flour mixture.the dough should look smooth.
  • stir in the crushed toffee and walnuts. the dough will look crumbly.
  • leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
  • press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
  • bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
  • let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
  • don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
  • break the cooled cookie into 4-5" pieces.
  • the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
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