Chocolate Drizzled Lace Brittle Recipes

CHOCOLATE-DRIZZLED LACE BRITTLE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, melt butter over medium heat. Stir in sugar and corn syrup. Heat to boiling over medium-low heat, stirring constantly, until sugar is dissolved. Remove from heat. Stir in flour, almonds and vanilla until blended. Quickly spread mixture into 11x10-inch rectangle on cookie sheet.
• Bake 10 minutes or until brittle spreads thin and is deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over brittle. Let stand 1 hour or until chocolate is firm. Break into irregular pieces.

CHOCOLATE DRIZZLED OATMEAL LACE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth.
• Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed.
• Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
• Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies.
• In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

CHOCOLATE LACE COOKIES

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
• Refrigerate 1 hour. Break into pieces. Can be frozen.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F.
• Cover cookie sheet with foil.
• Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes.
• Add brown sugar and stir.
• Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers.
• Bake 10-15 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers.
• Spread after 2 minutes (chips have softened).
• Sprinkle nuts on top.
• Refrigerate 1 hour.
• Break into pieces.
• Can be frozen.
• **Cook time doesn't include refrigeration time of 1 hour.