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Crunch Cookie Brittle

Crunch Cookie Brittle
Makes:
50
Prep Time:
10
minutes
Total Time:
43
minutes
Low Sodium
Crunch Cookie Brittle is an easy-to-make treat and perfect to keep on hand for parties and special occasions. You can store in airtight container for up to 1 week, so it's a great make ahead for entertaining.

In this recipe:


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Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 4 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars, chopped (about 1 1/2 cups total)
  • 1/2 cup chopped nuts, toasted and cooled (optional)

Directions:

PREHEAT oven to 350° F.

BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in chopped Crunch bars and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.

BAKE for 23 to 25 minutes or until golden brown and set. Cool until just slightly warm.

BREAK cookie into irregular pieces; store in airtight container for up to 1 week.

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Nutrition Facts

Serving Size: 1/50 of recipe

Servings Per Recipe: 50 

  • Calories: 80
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 6g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Crunch Cookie Brittle

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 4 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars, chopped (about 1 1/2 cups total)
  • 1/2 cup chopped nuts, toasted and cooled (optional)

 

Directions

PREHEAT oven to 350° F.

BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in chopped Crunch bars and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.

BAKE for 23 to 25 minutes or until golden brown and set. Cool until just slightly warm.

BREAK cookie into irregular pieces; store in airtight container for up to 1 week.

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