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Thursday, 7 January 2016

Gluten-Free Oatmeal Butter-Brittle!!!

What to do with leftover candy canes?  I know! I know!  Make my all-time favorite oatmeal brittle recipe!   I'm not a huge fan of ordinary toffee or brittle since I feel like they're amazingly sticky and a bit overpowering in their sugary taste.  This brittle is a happy medium.  It's half crispy oatmeal cookie/half brittle all rolled into one, then topped with chocolate and either peppermint pieces or toffee bits.  How can you go wrong?   These are a favorite among both our friends and family.  It just took me awhile to actually remember to take pictures while I made it, since it's one of those things I usually just whip together quickly, and then we eat - quickly.  Enjoy!
gluten-free oatmeal butter brittle with peppermint topping
GF Oatmeal Butter-Brittle with Chocolate Peppermint Topping! Yum!

Gluten-Free Oatmeal Butter Brittle!!!
Makes 1 cookie sheet or ~ 24 pieces (depends on how you cut/break up the brittle)

Mix together in a mixer (or by hand in a bowl):
1 cup whole oats (make sure they're gluten-free if you're sensitive)
3/4 cup Kristin's Gluten-Free Flour Mix
1/4 tsp baking powder

Add to oats and mix until mixture is crumbly:
1/2 cup butter, softened
Add and mix in until mixture holds together:
1/2 cup powdered sugar
1/3 cup brown sugar
1 tsp vanilla
Press onto a 7" x 10" rectangle on a parchment paper lined pan, since dough will spread during cooking.
Bake at 350 F for ~ 15 minutes, until brittle is a golden brown (edges will be slightly darker).
Remove from oven and immediately top with:
1 cup semi-sweet chocolate chips
Let the chips sit a few minutes to melt.  Then, spread around chips, sometimes letting sit another minute until the chocolate is fully melted.
Sprinkle top with:
crushed peppermint candy canes or candies
toffee bits
gluten-free oatmeal butter brittle with peppermint topping
Once pan is no longer very hot, you can slide the parchment paper onto a cooling rack to fully cool.  When the oatmeal part is cool, you can put these in the refrigerator to set the chocolate.

Chop with a large knife or break into pieces.  (For more uniform pieces, I usually cut these while slightly warm before chocolate has set.  For more irregular pieces and a cleaner brittle, I cut/break these once everything has fully cooled.)

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