Hot Chocolate Cookie Brittle

Hot Chocolate Cookie Brittle {Gluten Free Option}

Hot Chocolate Cookie Brittle
Holiday baking season is upon us, and easy recipes come in very handy when I am called to bring a plate of cookies somewhere.  Last week I made some cookie brittle using hot chocolate mix and decorated it with colorful candy coated chocolate bits.  Though I usually skip baking with food colouring, I could not resist their charms this time.  My kids beg for coloured candies and sprinkles all year long; during the holiday season I am willing to indulge from time to time.

Earlier this year I made Double Chocolate Cookie Brittle with Nuts, which is every bit as delicious.  Now I have two ways to enjoy cookie brittle–one that’s dotted with rainbow colours and the other sprinkled with nuts.  We plan on enjoying more of both kinds of cookie brittle as Christmas approaches.

It would be great for ice cream sandwiches too, don’t you think?
Hot Chocolate Cookie Brittle

Hot Chocolate Cookie Brittle

Ingredients:

  • 1/2 cup all purpose flour, gluten-free rice flour, or buckwheat flour
  • 1/4 teaspoon baking soda
  • 2 large egg whites
  • 3/4 cup plain hot cocoa mix
  • 1/4 cup coconut oil or vegetable oil
  • 1/2 teaspoon vanilla extract, optional
  • 1/4 cup candy coated chocolate bits, plain M&M’s, chocolate Smarties, or plain chocolate chips
  • 1/4 cup sunflower seeds, optional

Directions:

  1. Preheat oven to 325 degrees F (160 C).  In a small bowl, combine flour, salt, and baking soda.  In a separate bowl, blend together egg whites, hot cocoa mix, oil, and vanilla.
  2. Mix the dry ingredients into the egg and sugar mixture until a smooth batter results.  Stir in sunflower seeds if using.
  3. Line a large baking sheet with very lightly greased parchment.  Spread batter onto parchment as a thin, even layer.  Sprinkle batter with candy coated chocolate bits.
  4. Bake for 15 to 18 minutes.  Remove warm cookie brittle from oven and allow it to cool completely on the tray.  Then break the cookie brittle apart into shards and separate the pieces.  If the texture is still somewhat moist, return the pieces on the baking tray to the oven and bake at 250 degrees F (120 C) for about 10 minutes.  Allow the pieces of cookie brittle to cool completely until they are crisp.  Store in a sealed container until ready to serve.

I share recipes here.

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7 thoughts on “Hot Chocolate Cookie Brittle {Gluten Free Option}

  1. Looks fantastic, and now know how to use that hot cocoa mix that we sometimes seem to acquire but that I don’t let my kids drink generally! Wonderful to meet you on Craft Schooling Sunday, hope to see you again!

  2. This looks so good! The M&Ms are so fun. The addition of the sunflower seeds lets me pretend they have a healthy side, right? haha. Thanks for sharing on Merry Monday!

  3. M&M’s are so vibrant and look great in the yummy treat. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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