Buttery Cookie Brittle
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond brickie bits||6 Ounce|
In large bowl of an electric mixer, beat butter and vanilla until creamy.
Blend in flour and sugar, then stir in brickie bits (mixture will be quite crumbly).
Spread mixture evenly over bottom of an ungreased 9 by 13-inch baking pan.
Lay a piece of wax paper on top and press firmly to pack crumbs evenly.
Bake in a 375° oven for 15 to 20 minutes or until golden around edges.
Let brittle cool in pan on a rack for 10 minutes; then loosen with a wide spatula, turn out onto rack, and let cool completely.
Break into pieces.
Store airtight for up to 2 days; freeze for longer storage.
Serving size: Complete recipe
Calories 2469 Calories from Fat 1286
% Daily Value*
Total Fat 145 g223.3%
Saturated Fat 90.4 g451.9%
Trans Fat 0 g
Cholesterol 322.9 mg107.6%
Sodium 278.5 mg11.6%
Total Carbohydrates 277 g92.3%
Dietary Fiber 3.4 g13.5%
Sugars 173.7 g
Protein 22 g43.9%
Vitamin A 56.2% Vitamin C
Calcium 4.7% Iron 32.4%
*Based on a 2000 Calorie diet