Kookie Brittle’s an Eggless Winner among Kids and Adults

Kookie Brittle’s an Eggless Winner among Kids and Adults

by | Mar 7, 2025 | Recipes

Kookie Brittle’s an eggless winner among kids and adults at this house for a several good reasons.

(Before I run through the reasons, you should know that this post contains Amazon Affiliate links. They don’t make your costs go up, but Amazon shares a small percentage of what you pay with me.)

Now, back to the regularly scheduled reasons and recipe.

  1. It contains chocolate chips, and everyone who lives here loves chocolate.
  2. The recipe is easy and quick recipe so the baker (that would be me) likes that.
  3. The kids and adults who live here agree it’s delicious. The 9-year-old thought it was a little “grainy” as he put it. Even so, I had to hide the remaining Kookie Brittle in a bag in the freezer so he wouldn’t keep sneaking pieces.
  4. The recipe is eggless which is important until the most recent bird flu outbreak can be contained.
  5. Our household has several members with dairy allergies. The recipe is easy to adapt by using dairy-free chocolate chips (we like Enjoy Life brand which can be purchased through Amazon and many local grocery stores. Instead of butter I use half lard and half Earth Balance Baking Sticks, which are also available through Amazon, health food grocers, and some local grocery stores.
  6. My “healthy snack” conscience is somewhat appeased by using half whole wheat flour and half white flour and also cutting back on the sugar. Even with the alterations, Kookie Brittle isn’t all that healthy, but make believe is always fun, right?

Without further ado, here is the recipe for Kookie Brittle, a recipe my mother brought home and taught my sister and me to make. For the life of me, I don’t know why I never made it when my kids were little. It’s so tasty.

Kookie Brittle

1 cup softened butter (or a half cup lard and one Earth Balance Baking Stick)
1 1/2 teaspoon vanilla
1 teaspoon salt
2/3 cup sugar
2 cups flour
1 cup chocolate chips
3/4 cup nuts (optional)

Preheat oven to 325 degrees. Cream the first 3 ingredients and gradually add sugar until all are thoroughly mixed. Mix in the flour. Then add the chocolate chips and nuts (optional). Press into a well-greased 9 x 13 pan. Bake for 25 minutes. Cut into bars immediately after taking pan out of the oven. Or let them cool and break them into irregular shards (like peanut brittle) and serve. They freeze well, in case you need to hide them so they last longer.

Layered Oat Bars

Layered Oat Bars

by | Sep 19, 2012 | Recipes

Today’s yummy and totally decadent recipe comes from the same issue of P31 Woman Magazine as did the blueberry crumble bar recipe posted last month. I converted the bars to non-dairy status (they were already gulten and egg free for those of you with those allergies) by substituting coconut oil for butter and unsweetened baking chocolate and agave syrup for the dark chocolate chips.

The chocolate substitution was a winner, but I’m not yet sold on the coconut oil as a substitute for 2 reasons. First, it didn’t bind the oats together very well, so the bottom oat layer was hard to get out of the pan. Second, whenever I use coconut oil in baking recipes, the end product seems heavy.

Neither of those reservations stopped the fam from eating the layered oat bars at our Labor Day Family reunion. In fact, the bars were gone pretty quick. Still, next time I try this recipe, I’ll use margarine instead of butter and report back. Now, here’s the recipe.

Layered Oat Bars

1 cup margarine or coconut oil
1/4 cup brown sugar
1 teaspoon vanilla
3 1/2 cups oatmeal
8 ounces unsweetened baking chocolate
3/4 cup natural, no sugar added peanut butter
1/4 cup agave syrup

Spray a 9 x 9 or 7 1/2 x 10 inch baking pan with cooking spray.

Put shortening in a large saucepan over medium heat. As soon as it starts to melt, add the brown sugar. Cook and stir until shortening is completely melted, and the mixture is smooth. Stir in vanilla. Add oats and cook, stirring constantly for 1 – 2 minutes. Press 2/3 of mixture into the bottom of the prepared pan.

Place chocolate and peanut butter in a glass bowl. Put in microwave for one minute. Remove and stir. Repeat until the chocolate and peanut butter are completely melted and mixed together. Add agave and stir well, scraping sides of bowl often. Pour over oatmeal mixture in bottom of pan. Use spatula to spread evenly. Sprinkle remaining oatmeal mixture on top of chocolate/peanut butter. Press gently into chocolate mixture to set the oats.

Refrigerate several hours until set. Remove from refrigerator for 30 minutes before cutting into bars. Cut into VERY SMALL PIECES since these bars are very rich. Store in refrigerator in a covered container.