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Recipe Name: Chocolate Candy Cookie Brittle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

1/2 Cup(s) Butter, softened
1/2 Cup(s) Brown sugar
1 Egg yolk
1 Cup(s) Flour
1/2 Teaspoon(s) Vanilla
1 8-ounce milk chocolate bar
1 8-ounce dark chocolate bar
1/2 4-ounce German's sweet, 4-ounce German's sweet
Chocolate bar
1 Cup(s) Chopped pecans
From: "Judith B. Sherman" <> Date: Sun, 28 Jul 1996
06:22:30 -0400 One of my all time favorites, this is from a book
called "Chocolate Mousse" which I treasure for all things chocolate.
I like to serve them in a napkin lined basket. Cream butter and sugar
until fluffy. Add egg yolk, flour and vanilla, mixing well. Spread
on ungreased jelly roll pan approximately 1/4-inch thick. Bake at 350
for 15 minutes. Melt chocolates in top of double boiler.* While cookie
is still warm, spread on chocolate. Sprinkle with pecans. Place in
freezer until frozen. Remove and break into pieces wiht point of
knife. Best served shortly after removing from freezer.** I melt them
in the microwave. *I store them in the freezer. JEWISH-FOOD digest
284 From the Jewish Food recipe list. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 234
Calories From Fat: 137
Total Fat: 15.7g
Cholesterol: 26.5mg
Sodium: 35.1mg
Potassium: 48.5mg
Carbohydrates: 21.6g
Fiber: <1g
Sugar: 11.8g
Protein: 2.8g

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