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Category: cookies
Prep Time: Cook Time: Total Time:
Ingredients
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted and cooled
1/2 cup granulated sugar
1/2 cup loosely packed light brown sugar
1 tsp pure vanilla extract
1 cup mini semi sweet chocolate chips
1 cup chopped pecans
1 cup sweetened flaked coconut
1/2 cup milk chocolate covered toffee bit
Instructions
1.Preheat the oven to 350F. Butter a 10 x 15-inch jellyroll pan. Set aside.
2.Spread the chopped pecans and shredded coconut on a baking pan. Toast in the oven for 6-8 minutes until golden. Set aside to cool.
3.Sift together the flour, baking powder, baking soda and salt.
4.In a separate bowl, mix together the melted butter, granulated sugar, brown sugar and vanilla.
5.Add the sifted dry ingredients to the butter and sugar stirring until fully moistened.
6.Add the mini chocolate chips, cooled pecans, toasted coconut and milk chocolate covered toffee bits. Mix until evenly distributed. The mixture should be moist but may appear crumbly.
7.Press evenly into the jelly roll pan leaving space around the edge for expansion.
8.Bake for 20-22 minutes until golden. Cool completely in the pan on a baking rack.
9.Break into random size pieces. Store tightly covered at room temperature.
Recipe Source: Melissa Sperka
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Chocolate Chip Pecan Cookie Brittle
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Category: cookies
Prep Time: Cook Time: Total Time:
Ingredients
1 1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted and cooled
1/2 cup granulated sugar
1/2 cup loosely packed light brown sugar
1 tsp pure vanilla extract
1 cup mini semi sweet chocolate chips
1 cup chopped pecans
1 cup sweetened flaked coconut
1/2 cup milk chocolate covered toffee bit
Instructions
1.Preheat the oven to 350F. Butter a 10 x 15-inch jellyroll pan. Set aside.
2.Spread the chopped pecans and shredded coconut on a baking pan. Toast in the oven for 6-8 minutes until golden. Set aside to cool.
3.Sift together the flour, baking powder, baking soda and salt.
4.In a separate bowl, mix together the melted butter, granulated sugar, brown sugar and vanilla.
5.Add the sifted dry ingredients to the butter and sugar stirring until fully moistened.
6.Add the mini chocolate chips, cooled pecans, toasted coconut and milk chocolate covered toffee bits. Mix until evenly distributed. The mixture should be moist but may appear crumbly.
7.Press evenly into the jelly roll pan leaving space around the edge for expansion.
8.Bake for 20-22 minutes until golden. Cool completely in the pan on a baking rack.
9.Break into random size pieces. Store tightly covered at room temperature.
Recipe Source: Melissa Sperka
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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