Tuesday, May 15, 2018

Chocolate Chip Cookie Brittle

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

You know those people who look forward to going on long runs for "fun" or "to clear their minds"? I'm not one of those people.

I've never considered myself a runner, and honestly, I don't like it all that much. But last year, I started going to Orange Theory. Have you all heard of it? It's a workout class that combines a variety of exercises and puts an emphasis on getting your heart rate up in order to burn more calories.

A portion of the class is spent on the treadmill. The treadmill circuits combine sprinting and uphill intervals. It's helped me get stronger and faster. So much so that I got this crazy idea to run a half marathon.

Everyone talks about how much fun the Indy Mini is, so I decided to sign up one week before the race. Now mind you, I've never even run a 5K, and I somehow thought this was a good idea.

Good news: I survived, injury-free! But I was very very sore. I also had problems binge-eating afterwards. Does anyone else seem to have the problem? I''m usually able to resist sweets (believe it or not), but I've had a really hard time lately. And it has taken all of my strength to resist this chocolate chip cookie brittle that I made for National Chocolate Chip Day.

What I love about this brittle is you don't have to take the time to roll out the cookies. Just microwave, mix, and flatten on a baking sheet.

I used Challenge salted butter in these cookies because I think the salt cuts into the sweetness. I only bake with Challenge because they use real cream, and there are no hormones, additives, or fillers.

One last thing I want to point out: Make sure you rotate the pan frequently while it's baking! The brittle is very thin, so it's more prone to burning!

Chocolate Chip Cookie Brittle
  • 3/4 cup Challenge salted butter
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups flour
  • 1 cup chocolate chips
  • 1/2 cup pecans
  1. Melt butter and brown sugar in microwave safe bowl for about 1 minute, or until butter is completely melted
  2. Add vanilla and salt and stir to combine. Whisk in flour.
  3. Press dough onto baking sheet. Try to press out the dough so it covers the entire surface of the baking sheet. 
  4. Sprinkle chocolate chips and pecans on top.
  5. Bake at 350 for about 20 minutes or until brittle is golden brown. Rotate brittle every 6 minutes while it's baking to prevent it from burning.
  6. Let brittle cool and chocolate chips harden.
  7. Once brittle is completely cool, break into small pieces.

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