Cookie brittle is a favorite sweet treat – for good reason! This sweet and salty version is jazzed up with chopped toasted pecans and kosher salt, but you can certainly personalize it by using your own favorite toppings. Flag this recipe for Mishloach Manot! The cookie crunch can be customized to suit your theme.

Directions

Prepare the Sweet and Salty Cookie Crunch

Preheat oven to 350 degrees Fahrenheit. Place a sheet of Gefen Parchment Paper to cover base of (approximately 17 x 13-inch) cookie sheet with a rim.

Place tea biscuits in rows, to cover entire base of cookie sheet, placing cookies as close to each other as possible.

In a microwave-safe bowl, microwave margarine and brown sugar in 30-to-40-second increments until melted. Using a whisk, mix well until the brown sugar and margarine is completely emulsified and smooth. (should take one to two minutes). Add in vanilla and kosher salt and mix well.

Pour over tea biscuit base, and using an offset spatula spread evenly to cover entire base of tea biscuits.

Bake for 12 to 15 minutes until bubbling and golden.

Remove from oven and immediately sprinkle choclate chips in a single layer. Let sit for a minute, and then spread melted choclate to cover surface. Top with pecans and sprinkle with maldon salt.

Let set in fridge until hardened, and then break apart and enjoy.

Notes:

To toast pecans, bake at 350 for eight minutes in a single layer on a baking sheet.