White Chocolate and Peppermint Cookie Brittle
Indulge in the irresistible crunch of White Chocolate and Peppermint Cookie Brittle—a festive holiday treat that’s as easy to make as it is to devour! This seasonal dessert combines a buttery shortbread base with a luscious layer of melted white chocolate, topped off with a sparkling sprinkle of crushed peppermint candies. Perfect for gifting or party platters, this recipe comes together with just a few simple ingredients in under an hour. The contrasting textures of crispy cookie, smooth chocolate, and crunchy peppermint deliver a delightful flavor experience in every bite. Plus, a drizzle of additional white chocolate makes these brittle pieces look as stunning as they are delicious. Whether you're craving a sweet snack or searching for the ultimate Christmas cookies alternative, this peppermint-infused brittle is sure to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, melted
- 0.75 cup Granulated sugar
- 2 teaspoons Pure vanilla extract
- 0.5 teaspoon Peppermint extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 1 cup White chocolate chips
- 0.5 cup Crushed peppermint candies or candy canes
- 0.25 cup Additional white chocolate, melted (optional for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
In a large mixing bowl, combine the melted butter, granulated sugar, vanilla extract, and peppermint extract. Mix until smooth and well combined.
Gradually add the flour and salt to the butter mixture, stirring until a soft dough forms.
Press the dough evenly into the prepared baking pan. Use your hands or a flat spatula to create a smooth, even layer.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Remove the brittle from the oven and immediately sprinkle the white chocolate chips over the hot surface. Let them sit for 2-3 minutes to soften, then use a spatula to spread the melted chocolate evenly across the top.
While the chocolate is still warm, sprinkle the crushed peppermint candies evenly over the surface.
Allow the cookie brittle to cool completely in the pan. For faster cooling, place the pan in the refrigerator for 20-30 minutes.
Once cool and the chocolate is set, use the edges of the parchment paper to lift the cookie brittle out of the pan. Transfer it to a cutting board and break it into irregular pieces.
If desired, drizzle additional melted white chocolate over the pieces for an extra festive touch.
Store the cookie brittle in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 30.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
