Chocolate candy cookie brittle

16 Servings

Ingredients

QuantityIngredient
½cupButter; softened
½cupBrown sugar
1Egg yolk
1cupFlour
½teaspoonVanilla
18-ounce milk chocolate bar
18-ounce dark chocolate bar
½4-ounce German's sweet chocolate bar
1cupChopped pecans

Directions

From: "Judith B. Sherman" <jsherman@...> Date: Sun, 28 Jul 1996 06:22:30 -0400 One of my all time favorites, this is from a book called "Chocolate Mousse" which I treasure for all things chocolate. I like to serve them in a napkin lined basket.

Cream butter and sugar until fluffy. Add egg yolk, flour and vanilla, mixing well. Spread on ungreased jelly roll pan approximately ¼-inch thick. Bake at 350 for 15 minutes.

Melt chocolates in top of double boiler.* While cookie is still warm, spread on chocolate. Sprinkle with pecans. Place in freezer until frozen.

Remove and break into pieces wiht point of knife. Best served shortly after removing from freezer.**

*I melt them in the microwave. **I store them in the freezer.

JEWISH-FOOD digest 284

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .