Chocolate Pecan Brittle Recipe

Loaded Chocolate Chip Pecan Cookie Brittle

WebAug 19, 2015 · Set aside to cool. Use a whisk to sift together the flour, baking powder, baking soda and salt in a medium-size mixing bowl. In a …

1. Preheat the oven to 350°F. Butter a 10 x 15-inch jellyroll pan. Set aside.
2. Spread the chopped pecans and shredded coconut on a baking pan. Toast in the oven for 6-8 minutes just until golden. Set aside to cool.
3. Use a whisk to sift together the flour, baking powder, baking soda and salt in a medium-size mixing bowl.
4. In a separate bowl, mix together the melted butter, granulated sugar, brown sugar and vanilla.

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Chocolate Toffee Pecan Brittle Rock Recipes

WebDec 2, 2020 · To finish the Chocolate Toffee Pecan Brittle. While still hot, sprinkle on the chocolate chips. Allow to stand for 3 minutes or so to let …

1. This batch makes enough to fill a standard cookie sheet which you should line with parchment paper before you begin. A silicone baking sheet also works well.
2. Bring the butter and brown sugar to a simmer over medium low heat or lower. A slow gentle simmer is what you need or else the candy will harden far too quickly.
3. Watch this very carefully and don't leave it on the stove unattended as it can burn quickly.This mixture also reaches very high temperatures, so be extra careful with it. This is not a recipe to make with kids in the kitchen.
4. When the mixture reaches 300 degrees F on a candy thermometer, immediately pour it onto the parchment paper or silicone pad lined cookie sheet.

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Chocolate Chip Pecan Brittle / The Grateful Girl Cooks!

WebDec 1, 2020 · Press dough all the way to the edges. Using the back of a spatula, go around edges, creating a tiny space between dough and …

1. Preheat oven to 350°F. Lightly spray or grease a 13"x9" rimmed baking sheet; set aside.
2. Spread pecans and coconut out on a large baking sheet. Bake at 350°F for 7-8 minutes undisturbed, until coconut is golden brown. Remove pan from oven, let ingredients cool before adding to dough.
3. In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (cooled) butter, granulated sugar, brown sugar, and vanilla. Add flour mixture to butter mixture; stir well, combining ingredients into a soft dough. Add chocolate chips and cooled pecans and coconut to dough. Stir well, until all ingredients are incorporated (dough will be a bit crumbly).
4. Firmly press dough evenly in greased pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press dough all the way to the edges. Using the back of a spatula, go around edges, creating a tiny space between dough and pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.

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