Chunks of peanut brittle put in a welcome dip into these chocolate chip cookie bars. We used store- bought, but if you have homemade brittle available, most of the better!
1 cup granulated sugar
3large eggs, room temperature
1 tablespoon vanilla extract two 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 tsp kosher salt
Two 1/4 cups milk chocolate chips, divided
1/2 cup (1/4- to 1/2-inch) broken peanut brittle bits
- Preheat oven to 350°. Line a 13×9-inch skillet with parchment paper, allowing excess stretch over sides of pan.
- In a big bowl, beat sugars and butter with a mixer at medium speed until tender, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggsone at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in 2 cups chocolate chips. Press dough into bottom of prepared pan.
- Bake until a wooden pick inserted in centre comes out with a few moist crumbs, 30 to 35 minutes, then loosely covering with foil after 20 minutes of baking to prevent excess browning, if necessary. Immediately sprinkle with remaining 1/4 cup chocolate chips. Let cool completely in pan on a wire rack.
- Using extra parchment as manages, remove from pan, then cut into bars. Sprinkle with peanut brittle just before serving.