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