Prepare the Salted Cereal Brittle: In a large mixing bowl, combine 2 cups of your favorite breakfast cereal (such as corn flakes or rice cereal), 1/4 cup of chopped nuts (such as almonds or pecans), and a pinch of sea salt. Toss the ingredients together to evenly distribute the salt.
Create the Brittle Mixture: In a small saucepan over medium heat, melt 1/4 cup of unsalted butter. Once melted, add 1/4 cup of brown sugar and stir until the sugar has dissolved and the mixture is smooth. Pour the butter-sugar mixture over the cereal mixture and toss until the cereal is evenly coated.
Bake the Brittle: Spread the cereal mixture onto a parchment-lined baking sheet in an even layer. Bake in a preheated 325°F (160°C) oven for 10-12 minutes, or until the mixture is golden brown and crispy. Allow the brittle to cool completely before breaking it into small pieces.
Prepare the Cowboy Cookie Dough: In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy. Add 1/2 cup of packed brown sugar and beat until well combined.
Incorporate Wet Ingredients: Beat in 1 large egg and 1 teaspoon of vanilla extract until smooth and creamy.
Combine Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the Mix-Ins: Gently fold in 1 cup of semi-sweet chocolate chips, 1/2 cup of shredded coconut, and the prepared salted cereal brittle pieces until evenly distributed throughout the dough.
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