CHOCOLATE CHIP COOKIE BRITTLE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 222). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
¼-lb butter
½ cup Crisco
2¼ cup powdered sugar
2 tsp cornstarch
¼ tsp baking soda
4-oz chopped pecans
1 cup biscuit mix
1 cup granulated sugar
½ cup water
12-oz pkg. chocolate chips
[more powdered sugar for garnishing]
INSTRUCTIONS:
Combine butter and Crisco, creaming for 5 minutes until fluffy. Add powdered sugar, cornstarch, baking soda, and chopped pecans. Work in biscuit mix, granulated sugar, and water. Next work in chocolate chips. Pat into bottom of two, well-greased, 9×12-inch baking pans.
Bake one pan at a time in the center of the middle rack of a 350°F oven for 25-30 minutes or until “set”. While warm, dust top with powdered sugar and cut into 1-inch squares. Let cool in pan. Remove and place squares in plastic food bags.
Seal, label, and date. These keep up to a year, so you can put some aside for Christmas or even next Easter. Remove from freezer 30 minutes before serving. Makes 6 dozen 1-inch squares.
See also…
