Toffee Crunch Cookie Brittle

By Demi

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, melted and cooled slightly
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups crushed chocolate-covered toffee, such as Skor bar
• 1 cup walnuts, broken into large pieces

Preparation

Step 1

Position rack in the middle of the oven. Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, stur flour, baking soda and salt together; set aside. In a large bowl, whisk the melted butter, granulated sugar, brown sugar and vanilla until smooth, about 30 seconds. Use a large spoon to stir in the flour mixture. The dough should look smooth. Stir in the crushed toffee and walnuts. The dough will look crumbly.

Leaving a 1 - 1 1/2" border empty on all sides, spoon the dough onto the prepared baking sheet. Press the douch into a rectangle that measures about 13 by 9 inches and is about 1/2 inch thick, then use the palms of your hands to pat it into an even layer.

Bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes. Let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to slide the cookie onto a wire rack to cool. The cookie will become crisp as it cools.

Break the cooled cookie into 4-5" pieces. The cookies can be stored in a tightly covered container at room temperature for up to four days.