Chocolate-Dipped Peanut Brittle Fingers

Name: Chocolate-Dipped Peanut Brittle Fingers
Yield: Makes 75 bars, 2× 1 inch
Ingredients: ¼ cup (½ stick) unsalted butter; 6 ounces milk chocolate or semisweet chocolate, chopped coarse (or substitute 1 cup milk chocolate or semisweet chocolate morsels); 6 tablespoons (¼ cup plus 2 tablespoons) light corn syrup; 1 egg yolk; 2 tablespoons solid vegetable shortening; ½ cup plus 1 tablespoon sugar; 1 teaspoon pure vanilla extract Few drops of lemon juice; 2 cups coarse-chopped peanuts, preferably salted dry-roasted (about 10 ounces); 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened; 2¼ cups flour; 1 teaspoon pure vanilla extract; ½ cup (packed) light brown sugar; 1 egg; ¼ cup heavy cream

Preparation info

Makes
75

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

A childhood favorite, reinterpreted as an irresistible cookie. These involve a few steps, but they’re not difficult.

Ingredients

Butter Pastry Dough

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened

Dessert
Vegetarian

Method

Butter Pastry Dough: Cream the butter and sugar in an electric mixer at medium speed until light, about 3 minutes. Add the egg, egg yolk, and vanilla, beating until smooth. Add the flour, mixing just until blended, no longer. Pat the dough into the bottom of a 10½ × 15½-inch