Chocolate Chip Cookie Toffee Brittle

7 Ratings

6 Reviews

Kitchen Tested

Prep 15 min
Total 1 hr 25 min
Ingredients 5
Servings 16

Your guests won’t believe that this delicious cookie brittle is made with chocolate chip cookie dough. MORE+ LESS-

By Pillsbury Kitchens

Updated September 17, 2020

Make with

Pillsbury™ Cookie Dough

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/4

cup all-purpose flour

cup toffee bits

3/4

cup chopped pecans, toasted

cup semisweet chocolate chips

Steps

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1

Heat oven to 350°F. Spray large cookie sheet with cooking spray.
2

In large bowl, break up cookie dough. Add flour, 3/4 cup of the toffee bits and 1/2 cup of the pecans; mix with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Place on cookie sheet; press or roll into 12x10-inch rectangle.
3

Bake 20 to 25 minutes or until deep golden brown and crisp. Immediately sprinkle chocolate chips on top. Bake 1 minute; spread melted chips evenly over cookie. Sprinkle with remaining 1/4 cup toffee bits and 1/4 cup pecans; press into chocolate. Cool completely, about 30 minutes. Refrigerate about 10 minutes or until chocolate is set. Break into pieces. Store in airtight container.

Expert Tips

To toast pecans, spread pecans in ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
Substitute dark chocolate chips for semisweet chocolate chips.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 90mg; 4%
Potassium: 60mg; 2%
Total Carbohydrate: 36g; 12%
Dietary Fiber 1g 7% Sugars 17g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;