Delicious Chocolate Chip Pecan Brittle is a very “brittle” slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!
If you enjoy chocolate chip cookies, then I can practically guarantee you will LOVE this crispy, crunchy chocolate chip pecan brittle. There is also toasted coconut in this treat, which is a wonderful flavor addition. My husband and I love this simple, but decadent crunchy dessert. I originally found the recipe in one of the Christmas cookbooks I have in my collection. IT’S SO GOOD!
The dough is made, then pressed FIRMLY into a 13×9″ baking pan, then cooked until hard and crunchy. Once done baking, the entire slab of cookie brittle is removed from the pan IN ONE PIECE. It is then broken into irregular shaped pieces for serving. Oh. My. Goodness. This chocolate chip pecan brittle is addictively TASTY! It would also be perfect for gift-giving. Here’s how to make it:
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Toast The Coconut And Pecans
First Things First… preheat your oven to 350°F. You will need to lightly “toast” the coconut and pecans before making the dough for the “cookie brittle”. It’s EASY. Simply spread the pecans and coconut out on a large baking sheet.
Bake them at 350°F for 7-8 minutes without disturbing, until the coconut is golden brown. Once done, remove pan from the oven, and set these two ingredients aside to cool for a few minutes before adding to the dough. TIP: While the pecans and coconut are cooling, you can begin making the dough, to save time.
Make The Dough
In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (and cooled) butter, granulated sugar, brown sugar, and vanilla extract.
Add the flour mixture to the bowl with the butter mixture, and stir well, combining the ingredients into a soft dough.
Add the chocolate chips and the cooled, toasted pecans and coconut to the dough mixture. Stir well, until all ingredients are incorporated. The chocolate chip pecan brittle dough will appear to be a bit crumbly, once combined.
Pack The Dough Firmly Into The Baking Pan
Lightly spray a 13″x9″ baking sheet with rimmed edges with non-stick baking spray. Using clean hands, firmly press the dough evenly in the pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press the dough all the way to the edges.
Bake The Chocolate Chip Pecan Brittle
Once dough is firmly compacted in the pan, I take the back of a spatula and go around the edges of the pan, to create a tiny space between the dough and the pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.
Pop the tray onto the middle rack of a preheated 350°F oven. Bake for 19-21 minutes. When done, the “brittle” should be golden browned and firmly crisp. You don’t want soft spots, so you might have to cook it a minute or two longer, as oven temperatures can vary. When done, remove baking sheet from the oven to let the slab of brittle cool. Leave the brittle in the pan until it has cooled COMPLETELY.
Time To Bust Out The Chocolate Chip Pecan Brittle!
Once the brittle has completely cooled, it’s time to bust it out of the pan. Remove the entire slab from the pan, and transfer it to a piece of aluminum foil or wax paper. It should be easy to remove in one piece, by lifting one edge, and literally lifting the whole thing out of the pan in a solid slab (as shown below)!
Using your hands, break the slab into individual portions. Yes, the pieces will be non-uniform in size as you break it up, but you should easily be able to get 24 pieces from this recipe.
Time To Eat!
Once the chocolate chip pecan brittle is broken up into serving size portions, it’s ready to eat. YUMMO. These delicious treats are so good, and it was all we could do to stay out of it! The brittle can also be placed into cute little cannisters or gift boxes to share some love with friends or family for the holidays or a special occasion!
These treats are really crunchy and are amazingly delicious! IF you have any leftovers… be sure to store them in an airtight container to ensure maximum crunchiness for several days!
I am positive you will really enjoy these decadent treats as much as we do! Hopefully you will have the opportunity and time to make them for those you love. Thanks for stopping by today. I truly hope you will come back soon. Have a GREAT day.
Looking For More COOKIE Recipes?
You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few delicious ones, including:
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Original recipe source: “Christmas With Southern Living 2007” Cookbook, published 2007 by Oxmoor House, page 158
Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup butter melted & cooled slightly
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (miniature)
- 1 cup pecan pieces toasted
- ½ cup sweetened, flaked coconut toasted
Preheat oven to 350°F. Lightly spray or grease a 13"x9" rimmed baking sheet; set aside.
Spread pecans and coconut out on a large baking sheet. Bake at 350°F for 7-8 minutes undisturbed, until coconut is golden brown. Remove pan from oven, let ingredients cool before adding to dough.
In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (cooled) butter, granulated sugar, brown sugar, and vanilla. Add flour mixture to butter mixture; stir well, combining ingredients into a soft dough. Add chocolate chips and cooled pecans and coconut to dough. Stir well, until all ingredients are incorporated (dough will be a bit crumbly).
Firmly press dough evenly in greased pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press dough all the way to the edges. Using the back of a spatula, go around edges, creating a tiny space between dough and pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.
Place baking sheet on the middle rack of 350°F oven. Bake for 19-21 minutes. When done, "brittle" should be golden brown and very crisp. You don't want soft spots, so you might have to cook it a minute or two longer, as oven temperatures can vary. When done, remove baking sheet from oven. Leave the brittle in the pan until it has cooled COMPLETELY.
Once completely cooled, remove entire slab from the pan. It should be easy to remove in one piece, by lifting up one edge, then lifting the whole thing out of the pan in a solid slab. Break the slab into individual portions. The pieces will be non-uniform in size as you break it up, but you should easily get 24 pieces. Serve, and enjoy! Store leftovers in airtight container.
Here’s one more to pin on your Pinterest boards!