White Chocolate Cranberry Pistachio Cookie Brittle
White chocolate cranberry pistachio cookie brittle is the perfect sweet and salty holiday treat. This brittle is loaded with white chocolate chips, dried cranberries, and pistachios and drizzled in white chocolate. This makes for an irresistible combination of flavors and textures and is the perfect cookie to leave for Santa!
Servings: 14 servings
Calories: 344kcal
Ingredients
- 1 cup (8 ounces, 2 sticks) unsalted butter, melted and cooled
- 1 cup (7 ounces) granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon fine sea salt
- 1 ¾ cups plus 2 Tablespoons (9 ounces) all-purpose flour
- ¾ cup (4 ½ ounces) white chocolate chips
- ½ cup (2 ounces) dried cranberries, coarsely chopped (See Tip 1)
- ¾ cup (3 ¼ ounces) shelled, roasted and salted pistachios, coarsely chopped
- 2 Tablespoons white chocolate chips melted for drizzling (optional)
Instructions
- Preheat oven to 350°F. Have an ungreased half-sheet pan (roughly 12 x 17 inches) ready for the cookie brittle. (See Tip 2)
- Melt butter in a large saucepan over medium heat. Allow to cool for about 15 minutes.
- Add sugar, vanilla extract, and salt to melted and cooled butter. Whisk together until the mixture thickens. Add flour. Stir with a wooden spoon or spatula just until combined.
- Add the white chocolate chips, dried cranberries, and pistachios; stir to combine. Pour onto an ungreased rimmed baking sheet. Press into a thin, even layer. (See Tip 3)
- Bake in a preheated 350°F oven for 24 to 25 minutes or until a light golden brown. Remove from oven and cool completely. Break into bite-sized pieces. Store in an airtight container for up to a week.
- If desired, drizzle with melted white chocolate. Allow the chocolate to harden
- Break into bite-sized pieces. Store in an airtight container for up to a week.
- Yield: 14 servings.
Video
Notes
- I used Craisins.
- It is unnecessary to grease the cookie sheet or use parchment paper in this recipe.
- Be sure to compact the brittle dough when pressing it into a thin layer to ensure that the cookie brittle stays together when cooked.
Nutrition
Calories: 344kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 138mg | Potassium: 125mg | Fiber: 1g | Sugar: 25g | Vitamin A: 436IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg
