A one-pot gift that would probably be a good gift or party snack, but for now will certainly do just fine for crunching through alone in your isolation home! This brittle is, as the name implies, crisp and breakable once it has cooled, making it an irresistible treat, but you’ll want to eat with a plate or something as it’s quite crummy. I’d know, I just ate A LOT of it!

Ingredients:

• 14 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 teaspoons vanilla
• 1 teaspoon salt
• 2 cups all purpose flour
• 1 1/2 cups milk chocolate chips

Preheat your oven to 350. Line a jelly roll pan (large, rimmed baking sheet) with parchment or a silpat and set aside.

In a medium pot, combine the butter and sugar. Stir constantly until the butter has melted, then stir an additional minute to work in any butter floating on top of the sugar mixture. Remove from the heat and let cool for 5 minutes, then whisk for an additional minute.

Whisk in the vanilla and salt.

Add the flour, stirring until evenly mixed.

Stir in the chocolate chips, then turn out onto the lined pan.

Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through. (Totally forgot the rotating and mine managed to cook evenly – good work, oven!)

Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.

Do it up!

Chocolate Chip Cookie Brittle

Adapted from Lovin’ From the Oven.

• 14 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 teaspoons vanilla
• 1 teaspoon salt
• 2 cups all purpose flour
• 1 1/2 cups milk chocolate chips

Preheat your oven to 350. Line a jelly roll pan with parchment or a silpat and set aside.

In a medium pot, combine the butter and sugar. Stir constantly until the butter has melted, then stir an additional minute to work in any butter floating on top of the sugar mixture. Remove from the heat and let cool for 5 minutes, then whisk for an additional minute.

Whisk in the vanilla and salt, followed by the flour, stirring until evenly mixed. Stir in the chocolate chips, then turn out onto the lined pan. Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through.

Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.