Loaded Chocolate Chip Pecan Cookie Brittle
Servings 25 pieces [Yield may vary]
- 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.