Put a twist on old-fashioned cookies and milk with this creamy vanilla pudding topped with crispy-buttery cookie bits.

Source: Midwest Living


Recipe Summary

30 mins
3 hrs 2 mins


Cookie Brittle


Cookie Brittle:
  • Line a 15x10x1-inch baking pan with foil. Lightly grease the foil; set aside.

  • In a small saucepan heat and stir sugar, butter and syrup over low heat until butter melts; remove from heat. Stir flour into butter mixture, mixing well. Stir in vanilla.

  • Pour mixture into prepared pan, spreading in a thin layer (mixture will not spread all the way to the edges of the pan).

  • Bake in a 350° F oven about 12 minutes or until bubbly and golden brown. Let stand in pan on a wire rack for 5 minutes. Sprinkle evenly with chocolate pieces. Let cool completely in pan. If necessary, place brittle in refrigerator to firm up chocolate pieces. Break into pieces. Store in the refrigerator.

  • For pudding, in a 3-quart saucepan stir together sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir about half of the milk mixture into the beaten eggs. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more.

  • Stir in butter and vanilla until butter melts. Pour into a bowl; cover surface with clear plastic wrap. Chill. Serve with cookie brittle.

Nutrition Facts

434 calories; fat 20g; cholesterol 169mg; saturated fat 12g; carbohydrates 55g; mono fat 5g; poly fat 1g; trans fatty acid 1g; sugars 46g; protein 8g; vitamin a 813.4IU; vitamin c 0.2mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 35.7mcg; vitamin b12 0.9mcg; sodium 282mg; potassium 208mg; calcium 169mg; iron 0.9mg.