Oatmeal Cookie Brittle

This is a pretty simple looking dessert, but don’t let that deceive you. I’ve eaten the vast majority of it myself over a day and a half, and I really like it!

Ingredients:

  • 1 stick salted butter, melted
  • 1 tablespoon light corn syrup
  • 1/2 cup light brown sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 2 cups rolled oats
  • 1/3 – 1/2 cup dark chocolate

Preheat the oven to 325 degrees. Line a large jelly roll pan with nonstick foil or parchment.

In a big bowl, stir together the melted butter, corn syrup, sugar, salt, vanilla, and baking powder.

Mm, slurry!

Stir in the oats until evenly mixed.

Spread the mixture over the prepared pan, spreading as evenly as possible.

Bake 20 minutes, until the edges are lightly browned and look like they’ve firmed up a bit. Gently slide the foil/parchment onto a wire rack.

It spreads/evens some while it cooks.

Melt the chocolate and drizzle over the cooling brittle.

After 15-20 minutes, the brittle will have become crisp, although the chocolate will still be melty. You can start snapping of pieces then, or wait for the chocolate to cool and harden if you don’t want to make a mess. Yum!

It snaps easily into pieces for munching!

Oatmeal Cookie Brittle

Adapted from Cookie Madness.

  • 1 stick salted butter, melted
  • 1 tablespoon light corn syrup
  • 1/2 cup light brown sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 2 cups rolled oats
  • 1/3 – 1/2 cup dark chocolate

Preheat the oven to 325 degrees. Line a large jelly roll pan with nonstick foil or parchment.

In a big bowl, stir together the melted butter, corn syrup, sugar, salt, vanilla, and baking powder. Stir in the oats, then spread the mixture over the prepared pan, spreading as evenly as possible. Bake 20 minutes, until the edges are lightly browned and look like they’ve firmed up a bit.

Gently slide the foil/parchment onto a wire rack and allow to cool 15-20 minutes, until crisp. Meanwhile, melt the chocolate and drizzle over the cooling brittle.

Break into pieces and enjoy.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Oatmeal Cookie Brittle

  1. Mary Kate says:

    Can you think of any reason that this would not work with margarine? Because… well, this might be evil. Maybe I shouldn’t try it.

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