Peanut Butter Cookie Brittle

Name: Peanut Butter Cookie Brittle
Yield: 48 pieces
Ingredients: 1 1/4 cups (310 mL) quick-cooking rolled oats; 1 cup (250 mL) all-purpose flour; 1/2 cup (125 mL) butter softened; 1/2 cup (125 mL) peanut butter; 3/4 cup (180 mL) packed brown sugar; 1 tsp (5 mL) salt; 1 tsp (5 mL) vanilla extract; 10 oz (300 g) 1 pkg semi-sweet chocolate chips; 1/2 cup (125 mL) flaked coconut; 1 cup (250 mL) chopped peanuts

This is the Peanut Butter Cookie Brittle recipe.

Prep: 15 min
Cooking: 20 min

Yields 48 pieces

Ingredients

1 1/4 cups (310 mL) quick-cooking rolled oats
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) butter softened
1/2 cup (125 mL) peanut butter
3/4 cup (180 mL) packed brown sugar
1 tsp (5 mL) salt
1 tsp (5 mL) vanilla extract
10 oz (300 g) 1 pkg semi-sweet chocolate chips
1/2 cup (125 mL) flaked coconut
1 cup (250 mL) chopped peanuts

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Preparation

Preheat oven to 375 ºF (190 ºC).

In medium bowl, combine rolled oats and flour. In large mixer bowl, cream butter and peanut butter until light and fluffy; gradually beat in sugar, salt and vanilla. Stir in dry ingredients, chocolate chips, coconut and peanuts.

Press mixture evenly into ungreased 15 x 10 inch (38 x 25 cm) shallow baking pan. Bake 20 minutes. Let cool in pan on wire rack. Break into irregular pieces.