Chocolate And Peppermint Cookie Brittle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted, cooled slightly
• 1/2 cup sugar
• 1/3 cup packed golden brown sugar
• 1 teaspoon vanilla extract
• 10 ounces high-quality chocolate, chopped into 1/3-inch pieces, divided (such as lindt or perugina)
• 3/4 cup coarsely crushed red-and--striped hard peppermint candy, divided (about 6 ounces)

Recipe

• 1 preheat oven to 350°f and line baking sheet with parchment paper.
• 2 whisk flour, baking soda, and salt in medium bowl. whisk melted butter, both sugars, and vanilla in large bowl until smooth.
• 3 stir in flour mixture until just blended. stir in 1 cup chopped chocolate and 1/2 cup crushed peppermint candy.
• 4 transfer dough to prepared sheet. press dough into 14x8-inch rectangle, about 3/8 inch thick. bake cookie until top is firm and dark golden, about 30 minutes.
• 5 cool on sheet 10 minutes. transfer to rack; cool completely.
• 6 stir remaining chocolate in top of double boiler over barely simmering water until melted and smooth.
• 7 using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate. drizzle remaining chocolate over top.
• 8 let stand until chocolate sets, about 1 hour. break cookie into irregular 2- to 3-inch pieces. (can be made 2 days ahead. store in airtight container at room temperature.)makes about 24 pieces.