Cookie Brittle
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
sugar substitute
granulated |
* |
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
walnuts
chopped fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
sugar substitute
granulated |
* |
| 473 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
walnuts
chopped fine |
|
Directions
Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth.
Stir in flour, chocolate chips and walnuts.
Press into ungreased 15 x 10-inch (39 x 25-cm) pan.
Bake at 375℉ (190℃) F (190 C) for 25 minutes.
Remove from oven, score into 2 x 1 inch pieces and cool completely.
Break into candy pieces.
