Loaded Chocolate Chip Pecan Cookie Brittle

Loaded Chocolate Chip Pecan Cookie Brittle

Servings 25 pieces [Yield may vary]
Author Melissa Sperka


  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tap 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 bits


  • Preheat the oven to 350°F. Butter a 10 x 15-inch jellyroll pan. Set aside.
  • 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.
  • Sift together the flour, baking powder, baking soda and salt.
  • In a separate bowl, mix together the melted butter, granulated sugar, brown sugar and vanilla.
  • Add the sifted dry ingredients to the butter and sugar stirring until fully moistened.
  • 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.
  • Press evenly into the jelly roll pan leaving space around the edge for expansion.
  • Bake for 20-22 minutes until golden. Cool completely in the pan on a baking rack.
  • Break into random size pieces. Store tightly covered at room temperature.