Chocolate Chip Cookie Brittle

Preheat oven to 350 degrees. Combine melted butter and vanilla. Add sugar, salt and flour. Mix to combine using a wooden spoon or your hands. Mixture will be slightly crumbly. Add toasted pecans and chocolate chips. Press onto an ungreased cookie sheet. You want to try to get an even layer using the chocolate chips as a guide. Try to flatten the dough with a single layer of chips throughout the sheet.

Bake for 23-25 minutes or until light golden brown. Remove from oven and cool completely. Once cool, use a spatula to loosen the brittle from the cookie sheet. Break into desired-sized pieces. Store in an airtight container at room temperature.

Notes: I used salted butter and mine turned out just fine even with the added teaspoon of salt.

Be creative and use different combinations: white chocolate chips and macadamia nuts, peanut butter chips and toasted peanuts, chocolate chips and walnuts or cashews, mint chips, butter brickle chips, toasted coconut, etc. This would also be great partially dipped in melted chocolate.