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Chaos Cake Peppermint Cookie Brittle

Chaos Cake Peppermint Cookie Brittle for Festive Joy

Chaos Cake Peppermint Cookie Brittle combines rich chocolate and refreshing peppermint for a perfect festive dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 cup granulated sugar can be replaced with coconut sugar for a lower glycemic option
  • 0.5 cup cocoa powder use unsweetened dark cocoa to amplify the richness
  • 1 teaspoon baking powder ensure it’s fresh for optimal results
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt don’t skip it for balance
  • 1 cup whole milk swap for almond or oat milk for a nondairy option
  • 0.33 cup vegetable oil melted coconut oil makes a healthier substitute
  • 1 large egg for a vegan option, try a flax egg
  • 1 teaspoon vanilla extract almond extract adds an interesting twist
  • 0.5 cup hot water
For the Toppings
  • 1 cup chocolate sandwich cookies Oreos or your homemade cookies work beautifully
  • 1 teaspoon peppermint extract adjust according to your taste preference
  • 1 cup granulated sugar remember not to stir once melted to avoid crystallization
  • 0.5 cup chopped roasted almonds can replace with pecans or walnuts
  • 0.5 cup crushed peppermint candies

Equipment

  • 8-inch square baking pan
  • Mixing bowls
  • Whisk
  • medium saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix together whole milk, vegetable oil, egg, and vanilla extract. Gradually pour this mixture into the dry ingredients, mixing well, then add hot water until smooth.
  4. Pour the batter into the prepared baking pan and bake for 20-22 minutes or until a toothpick comes out clean.
  5. Cool the cake completely in the pan for about 30 minutes.
  6. Sprinkle chocolate sandwich cookies over the top and drizzle peppermint extract evenly.
  7. In a saucepan, combine granulated sugar and water. Cook over medium heat until it turns amber.
  8. Remove from heat and drizzle melted chocolate over the cookie layer.
  9. Pour the brittle mixture over the chocolate layer and sprinkle crushed peppermint candies.
  10. Refrigerate for 15 minutes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gCalcium: 40mgIron: 1mg

Notes

Allow the cake to cool fully before adding toppings to prevent melting. Monitor the sugar closely while making the brittle to avoid a bitter taste. Use a toothpick to check if the cake is done.

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