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Toffee + Chocolate Cookie Brittle

November 25, 2014 by predominantlypaleo 11 Comments

 

So I’ve really been needing a break from working on Down South Paleo and I’ve been thinking about a HOLIDAY TREAT I used to make ALLLLLL the time, but is TOTALLY anti-paleo in every way.  Then last night I was sorta kinda challenged by Paleo Parents to make a very similar treat that SHE also loves and I knew it was game on from there.

In true Jen form, I was lying awake trying to figure out just HOW this might work since the original that I always made had saltines, butter, and brown sugar.  Yep, pretty much NOT what I eat now, or even have in my cupboards! So I made a few rounds today and I think I nailed it.

And if I didn’t nail it, these still taste like they should be illegal so whatev, I’m going with it.  And meanwhile, I am going to ignore all my responsibilities and instead just make several batches and eat them.  Because denial.  Feel free to use them as your coping mechanism too!

Ingredients:

  • 1/2 cup pecan meal (grind your own easily in a blender or food processor)
  • 1/2 cup coconut flour
  • 1 egg
  • 1/4 cup local raw honey
  • 1/4 cup coconut oil melted
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon 100% vanilla
  • Pinch sea salt
  • 1 cup coconut milk 
  • 1/2 cup coconut palm sugar
  • 1/2 cup (or more) dairy/soy free chocolate chips
  1. Preheat oven to 375
  2. Combine the pecan meal, coconut flour, egg, honey, oil, baking soda, vanilla and sea salt in a bowl and stir to combine well
  3. Mixture will be crumbly but will stick when pressed together
  4. Press mixture flat onto a parchment lined baking sheet
  5. Roll the dough out about 1/4″ thick – if the edges are still crumbly, press the perimeter of the dough inwards as best you can
  6. Bake for 5 minutes
  7. Meanwhile, heat the coconut milk and coconut palm sugar over high heat and allow to boil for 5-7 minutes to thicken
  8. Remove the baking sheet from the oven, increase the heat to 400 and pour the caramel on top of the “cracker” base, making sure to saturate it everywhere
  9. Return the baking sheet to the oven for another 8-10 minutes (the caramel will bubble, watch so that it doesn’t burn)
  10. Remove the baking sheet one final time and sprinkle the chocolate chips on top of the hot caramelized “cookie brittle”
  11. Let the chocolate chips melt from the heat and CAREFULLY spread them with the back of the spoon
  12. Place baking sheet in freezer for 30 minutes so the cookie brittle to firm up and harden
  13. Break apart or cut with a pizza cutter and serve
  14. Tip: best served from frozen.  I store mine in the freezer until ready to eat! It helps keep the brittle crispier!

Chocolate Toffee Cookie Bark 2

Chocolate Toffee Cookie Bark 1

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Comments

  1. Dianne C. says

    November 29, 2014 at 10:10 pm

    Oooh these look yummy and I love it that they are simple to make! Definitely my kind of goodie. I am going to make these and then hide them so only I know where they are in the freezer! Do you think any larger nuts could be added just for fun? Thanks so much!

    Reply
    • predominantlypaleo says

      November 29, 2014 at 11:56 pm

      Absolutely!!! Add nuts!

      Reply
  2. susan says

    November 30, 2014 at 1:09 am

    Will it work without the egg, or can you suggest a good substitution? Doesn’t look like they need to rise, which is usually the issue when subbing in baking.

    Reply
    • predominantlypaleo says

      November 30, 2014 at 1:41 am

      Hi Susan, you don’t need it to rise but it does act as the binder. You could consider trying a “flax egg” though I haven’t personally tried that method yet!

      Reply
  3. Melissa B. says

    December 1, 2014 at 8:40 pm

    I’m not a pecan fan, could I just use some of the almond flour/meal that I have on hand? I’ve been jonesing for some thing like this!

    Reply
    • predominantlypaleo says

      December 1, 2014 at 10:44 pm

      Yes! That should work Melissa!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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