Chocolate Oatmeal Cookie Brittle

Estee Kafra Estee Kafra
5.0 (1 reviews)

I made this recipe four times until I got it right. I also tested it with oil instead of margarine for those who prefer to use oil. The taste was similar, but the consistency was more crumby.

1h 16
Easy Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat, Tree nuts

Directions

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Combine all the cookie base ingredients in the bowl of an electric mixer. Mix until combined. The dough may appear crumbly, but that’s okay.

  3. Line a 21×15-inch baking sheet with Gefen Parchment Paper and press the batter into it in a thin, even layer. You can moisten your fingers slightly to help you press it into an even layer.

  4. Place in oven and bake for 18 minutes. Remove from oven and immediately sprinkle chocolate chips onto the cookie base. Let sit for one minute. Take a flat, smooth utensil and smooth out the chocolate, creating an even layer. (If not fully melted, put back in oven for another minute.) Sprinkle with your preferred topping. Let cool and harden completely before serving.

  5. Cut into bars or break up into pieces.

Tips:

These can be stored in an airtight container for up to one week.

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2 Comments

leah greenwald •

is this your typical size baking sheet?

Avigael Levi Kosher.com Team •
Reply to leah greenwald

It's a bit smaller, but any size baking sheet will do for this recipe. If you want thinner bars, you can use 2 baking sheets.

Nechama Ribiat •