White Chocolate And Peppermint Cookie Brittle

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - melted, and
		Cooled slightly
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	53g / 1.9oz	Golden brown sugar - (packed)
1 teaspoon	5ml	Vanilla extract
10 oz	284g	High-quality white chocolate - chopped 1/3" pieces,
		And divided - (such as Lindt or Perugina)
3/4 cup	109g / 3.8oz	Coarsely-crushed red-and-white-striped
		Hard peppermint candies - (abt 6 oz) - divided

Recipe Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup of the chopped white chocolate and 1/2 cup of the crushed peppermint candy.

Transfer dough to prepared sheet. Press dough into 14- by 8-inch rectangle, about 3/8-inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.

Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)

This recipe yields about 24 pieces.

Source:
Bon Appetit, December 2004

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