WNCN web producer Kristin Stepneski makes this recipe of Toffee Crunch Cookie Brittle, which is adapted from Big Fat Cookies by Elinor Kilvans.
What you'll need:
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, melted and cooled slightly
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 cup crushed Heath or Skor bars (4 bars)
1 cup coarsely chopped walnuts (optional
Preheat the oven to 350°F. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
Whisk together the flour, baking soda and salt in a medium bowl, set aside. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar and vanilla until smooth and glossy, about 30 seconds. Stir the flour mixture into the butter mixture until the mixture is smooth. Stir in the crushed toffee and the walnuts.
Spoon the dough into the center of the prepared baking sheet. Press the dough into a rectangle leaving 1 to 1½ inches boarder around the dough. Using your hands, press the dough into an even ½ -inch layer.
Bake until the top is golden brown and the sides are light brown, about 19 minutes. Cool the cookie on the baking sheet for 10 minutes, and then slide the cookie with the parchment paper onto a wire cooling rack. The cookie will become crisp as it cools.