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

Source: Midwest Living


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; 20 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 169 mg cholesterol; 282 mg sodium. 208 mg potassium; 55 g carbohydrates; 0 g fiber; 46 g sugar; 8 g protein; 1 g trans fatty acid; 813 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 169 mg calcium; 1 mg iron;