Pecan-Chocolate Chip Cookie Brittle

Health score
45%
Pecan-Chocolate Chip Cookie Brittle
36 min.
1
4541kcal

Suggestions


If you're looking to indulge your sweet tooth with a treat that's both chewy and crunchy, look no further than this delectable Pecan-Chocolate Chip Cookie Brittle! Perfect for those who can't decide between cookies and toffee, this delightful dessert brings together the best of both worlds. Imagine biting into a piece of golden-brown, buttery goodness studded with crispy pecans and melted chocolate morsels, all wrapped in a toasty coconut embrace.

Not only is this brittle a feast for the senses, but it also comes together easily, making it ideal for both novice and seasoned bakers. With just one pan and a simple mixing process, you can whip up this crowd-pleaser in just 36 minutes! Whether you're hosting a gathering, putting together a gift for a fellow sweet lover, or simply satisfying your own cravings, this cookie brittle delivers big on flavor and satisfaction.

The toasting of the pecans and coconut adds an extra layer of richness, while the balance of sweet brown sugar and granulated sugar creates a perfect base to support the crunch of the brittle. So, roll up your sleeves, preheat that oven, and get ready to enjoy a delightful dessert that will have everyone begging for your secret recipe. Your journey into baking bliss starts here!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.3 cup firmly brown sugar light packed
  • 0.8 cup butter cooled melted
  • 1.5 cups flour all-purpose
  • 0.5 cup granulated sugar 
  • cup pecans toasted (see note)
  • 0.3 teaspoon salt 
  • cup semisweet chocolate mini-morsels 
  • 0.5 cup coconut or sweetened flaked toasted (see note)
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Combine first 4 ingredients; set aside.
  2. Stir together butter and next 3 ingredients in a large bowl; add flour mixture, stirring until smooth. Stir in chocolate morsels, pecans, and coconut. (Dough will look crumbly.)
  3. Press dough evenly into a lightly greased 15" x 10" jelly-roll pan, pressing almost to edges.
  4. Bake at 350 for 19 minutes or until lightly browned and cookie "slab" seems crisp. Cool completely in pan. Break cookie into pieces.
  5. Note: You can toast pecan pieces and coconut in the same pan at 350 for 8 minutes.

Nutrition Facts

Calories4541kcal
Protein3.71%
Fat57.84%
Carbs38.45%

Properties

Glycemic Index
297.09
Glycemic Load
174.86
Inflammation Score
-10
Nutrition Score
62.757390944854%

Flavonoids

Cyanidin
11.71mg
Delphinidin
7.94mg
Catechin
7.89mg
Epigallocatechin
6.14mg
Epicatechin
0.89mg
Epigallocatechin 3-gallate
2.51mg

Nutrients percent of daily need

Calories:4540.74kcal
227.04%
Fat:297.66g
457.93%
Saturated Fat:144.31g
901.94%
Carbohydrates:445.24g
148.41%
Net Carbohydrates:411.5g
149.64%
Sugar:256.26g
284.73%
Cholesterol:376.54mg
125.51%
Sodium:2537.95mg
110.35%
Alcohol:1.38g
100%
Alcohol %:0.2%
100%
Caffeine:150.5mg
50.17%
Protein:42.94g
85.88%
Manganese:8.97mg
448.61%
Copper:3.93mg
196.63%
Vitamin B1:2.26mg
150.84%
Fiber:33.74g
134.97%
Iron:24.21mg
134.53%
Selenium:92.44µg
132.06%
Magnesium:514.4mg
128.6%
Phosphorus:1133.6mg
113.36%
Folate:374.22µg
93.56%
Vitamin A:4403.09IU
88.06%
Zinc:11.38mg
75.87%
Vitamin B2:1.24mg
72.99%
Vitamin B3:14.28mg
71.39%
Calcium:556.17mg
55.62%
Potassium:1940.43mg
55.44%
Vitamin E:6.62mg
44.14%
Vitamin K:28.9µg
27.52%
Vitamin B5:2.63mg
26.32%
Vitamin B6:0.42mg
20.99%
Vitamin B12:0.6µg
10.07%
Vitamin C:1.2mg
1.45%
Source:My Recipes