I've been making the most delicious chocolate oatmeal brittle for many years.  However, I've generally topped it with crushed candy canes or toffee pieces.  For a beautiful and delicious alternative, I came up with this tasty recipe.  I have been using Callebaut caramel chips for the most delicious and favorite version, however white chocolate chips will give the same beautiful look and also be tasty.  Enjoy! 

After chilling, and ready to slice and eat.  So delicious! 

Sliced and ready to eat! Yum! 

Beautiful Swirl Topped Chocolate Oatmeal 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/flour and mix until mixture is crumbly:
1/2 cup butter, softened

Mixed together, just until crumbly.  You do NOT want this to look too creamed or well mixed.

Add and mix in until mixture holds together:
1/2 cup powdered sugar
1/3 cup brown sugar
1 tsp vanilla

Mixed just until it holds together.

Press onto a 7" x 10" rectangle on a parchment paper lined pan, since dough will spread during cooking.

Pressed into a rectangle - don't worry about edges being even. 

Bake at 350 F for ~ 17-20 minutes, until brittle is a golden brown (edges will be slightly darker).

Immediately after removing from oven - make sure to immediately put on the chocolate chips so they can start melting!

Remove from oven and immediately top with:
1 - 1 1/2 cup semi-sweet and/or dark chocolate chips

They will start melting right away - you can spread a bit, then let melt a bit more, spread a bit, etc. until they are nice and smoothed. 

Let the chips sit a few minutes to melt.  Then, spread around chips, sometimes letting sit another minute until the chocolate is fully melted.   

While the chocolate chips are melting, microwave for about 45 seconds at 30% power: 

1/4 - 1/3 cup high quality caramel chips OR high quality white chocolate chips (I LOVE the Callebaut caramel chips and Callebaut white chocolate chips - if you can find them, they are amazing.  They melt so much better than other brands, although I've had good luck with Guittard and Ghirardelli chips, too)

Chocolate spread around until chips are nicely melted and smooth. 

Drizzle your melted caramel chips or white chocolate chips over the dark chocolate covered brittle.  You can put the melted chocolate into a ziploc bag or just drizzle with a spoon.  Use a knife to swirl back and forth over your brittle.  I've included a few pictures below: 

This was messily drizzled with a spoon over the warm, melted chocolate.

Using a butter knife, drag the knife through the chocolate back and forth to make beautiful feathered swirls.

Once it's all completed, you'll want it to cool a bit before fully cooling in the refrigerator.

Let the brittle chill until you can remove the parchment paper to a cooling rack.  Place this in your refrigerator until the chocolate has fully hardened.   Chop with a large knife or break the brittle into pieces and serve! Enjoy! 

Beautiful Swirl Topped Chocolate Oatmeal Brittle Recipe by Successfully Gluten Free! 

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!

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 ~ 17-20 minutes, until brittle is a golden brown (edges will be slightly darker).

Remove from oven and immediately top with:
1 - 1 1/2 cup semi-sweet chocolate chips (or mix of semi and dark 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
OR
toffee bits

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.)

Gluten-Free Oatmeal Butter Brittle Recipe by Successfully Gluten Free!