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.
- It contains chocolate chips, and everyone who lives here loves chocolate.
- The recipe is easy and quick recipe so the baker (that would be me) likes that.
- 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.
- The recipe is eggless which is important until the most recent bird flu outbreak can be contained.
- 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.
- 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.
