I love sweets, but I'm not a great baker. So most of my baking is simple and fast. This Cookie Brittle is adapted from a Christmas recipe I made when my kids were little. The original recipe has chopped peppermint candy. But, I was craving something super-sweet and had butterscotch and white chocolate chips on hand...so I used those instead. It's yummy and a little goes a long way.
Enjoy it as an afternoon treat with tea or coffee.
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup melted butter
1/2 cup fine white sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup butterscotch chips
1/2 cup milk chocolate chips or white chocolate chips
Preheat oven to 180C (350F). Line a baking tray with parchment paper.
Whisk flour, baking soda, and salt in a medium bowl and set aside.
Whisk melted butter, white sugar, brown sugar, and vanilla in a large bowl until smooth.
Stir flour mixture into butter mixture until just blended.
Stir in 1 cup white chocolate chips and 1 cup butterscotch chips. Dough will be thick like a heavy cookie dough.
Transfer dough to prepared baking sheet and spread into a rectangle that is about 3/4 inch thick. Depending on pan size, dough may not reach the edges, that's fine.
Bake cookie until top is firm and dark golden, about 20-25 minutes.
Remove from oven and cool on a rack.
Melt 1/2 cup chocolate chips in microwave or in a double boiler stirring until smooth.
Drizzle melted chocolate over the top of the cookie and refrigerate until the chocolate sets, about 1 hour.
Break cookie into irregular 2-3 inch pieces. Store in airtight container at room temperature or in fridge if your kitchen is hot like mine!