Introduction to Chaos Cake Peppermint Cookie Brittle
Life can get pretty hectic, can’t it? That’s why I’m excited to share my Chaos Cake Peppermint Cookie Brittle with you! This dessert is not just a treat; it’s a festive delight that creates a sense of joy in the chaos of daily routines. Packed with rich chocolate cake and refreshing peppermint flavors, it’s honestly a perfect solution for busy days or gatherings. Imagine the smiles on your loved ones’ faces as they dive into this delicious layer of sweetness. Let’s make your next holiday celebration feel extra special with this simple yet impressive recipe!
Why You’ll Love This Chaos Cake Peppermint Cookie Brittle
This Chaos Cake Peppermint Cookie Brittle is everything you dream of in a dessert. It’s quick to whip up, taking just over an hour from start to finish. The blend of rich chocolate cake with crunchy peppermint cookie pieces offers a wonderful contrast of textures. Plus, it’s super fun to make and even more delightful to share! This festive treat is bound to steal the show at any holiday gathering.
Ingredients for Chaos Cake Peppermint Cookie Brittle
Preparing for this delicious Chaos Cake Peppermint Cookie Brittle means gathering some simple yet delightful ingredients. Here’s what you’ll need:
- All-purpose flour: The backbone of any cake, it gives structure. You can substitute with gluten-free flour if needed.
- Granulated sugar: Sweetens the cake, balancing the rich cocoa flavor. Brown sugar could offer a slight caramel touch!
- Unsweetened cocoa powder: This is what gives the cake its signature chocolatey goodness. Opt for Dutch-process cocoa for a deeper flavor.
- Baking powder & baking soda: Both agents help the cake rise, creating that lovely light texture.
- Salt: It enhances flavors. Just a pinch makes all the difference, elevating the sweetness.
- Whole milk: This adds moisture and contributes to a tender crumb. Feel free to use almond or oat milk for a dairy-free version.
- Vegetable oil: Keeps the cake moist and adds richness. You can swap it with melted coconut oil for a unique taste.
- Egg: Binds the ingredients together. A flax egg or applesauce works for a vegan substitute.
- Vanilla extract: For that warm, familiar flavor that complements chocolate beautifully.
- Hot water: It helps to bloom the cocoa powder, deepening the flavor of your cake.
- Chocolate sandwich cookies with mint filling: Adds fun crunch and minty flavor. Use any cookie you love, or make your own!
- Peppermint extract: This brings a refreshing burst of flavor. Use real peppermint oil for a stronger kick!
- Semisweet chocolate chips: For drizzling over the cake, adding a glorious chocolate layer. Dark chocolate is perfect too!
- Water: Needed for making the caramel — the magic ingredient for the brittle!
- Chopped roasted almonds: Adds a delightful crunch. You can substitute with walnuts or pecans for variety.
- Crushed peppermint candies: These not only look pretty but give bursts of peppermint in every bite.
For precise measurements, check below. It’s all available for printing, so you can get started on this festive adventure in no time!
How to Make Chaos Cake Peppermint Cookie Brittle
Now that we have our ingredients ready, let’s dive into the steps for crafting this festive Chaos Cake Peppermint Cookie Brittle. Each step is designed for simplicity, so anyone can join in this baking adventure!
Step 1: Preheat the Oven and Prepare the Baking Pan
Heat your oven to 350°F (175°C). Preheating is crucial as it helps your cake rise properly. While the oven warms up, line an 8-inch (20 cm) square baking pan with parchment paper. This makes removing the cake easy-peasy!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is combined well. This simple step is vital for achieving that perfect fluffy texture!
Step 3: Combine Wet Ingredients and Prepare the Batter
In another bowl, mix your whole milk, vegetable oil, egg, and vanilla extract. Once combined, slowly add this mixture to the dry ingredients. Gently stir in the hot water until it’s smooth. Don’t be alarmed—the batter will be thinner than typical cake batter!
Step 4: Bake the Cake
Pour the batter into your prepared pan. Bake for 20 to 22 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready! Cool it completely in the pan; patience is key here!
Step 5: Add the Peppermint Cookie Pieces
Once the cake has cooled, sprinkle the chopped chocolate sandwich cookies evenly over the surface. Drizzle the peppermint extract over them, and gently press to help them stick. This will infuse your cake with delightful peppermint goodness!
Step 6: Make the Brittle
For the brittle, combine granulated sugar and water in a saucepan over medium heat. Stir just until the sugar dissolves. Then, let it cook without stirring until the mixture turns a lovely golden amber color—this usually takes around 4–5 minutes. Careful, though! Burnt sugar can ruin your brittle.
Step 7: Drizzle the Chocolate
Melt the semisweet chocolate chips in a microwave-safe bowl using 30-second intervals. Stir after each interval until smooth. Once melted, drizzle this chocolate over your cookie-topped cake. This step adds a beautiful layer of chocolatey richness!
Step 8: Assemble the Brittle Topping
Take your cooled caramel and sprinkle the chopped roasted almonds and crushed peppermint candies over the top. Break the brittle into irregular shards, then arrange these pieces artfully on the cake. Tuck them in a bit so they stand nicely!
Step 9: Chill and Serve
Finally, refrigerate your creation for about 15 minutes to let the chocolate set. Once it’s firm, slice it up into portions. This dessert is best served cold, where the flavors really shine. Enjoy the praise you receive!
Tips for Success
- Measure your ingredients accurately for consistent results.
- Use room temperature ingredients for better mixing.
- Keep an eye on your caramel; it can turn from perfect to burnt quickly!
- Feel free to experiment with different cookie flavors — chocolate or vanilla work great too!
- For a stunning presentation, add a garnish of whole mint leaves or extra crushed candies before serving.
Equipment Needed
- 8-inch (20 cm) square baking pan: A round pan works too if that’s what you have!
- Parchment paper: A non-stick spray can be used as an alternative.
- Mixing bowls: Any size works; just make sure they’re sturdy.
- Whisk: A fork can do the trick in a pinch!
- Microwave-safe bowl: A small saucepan is fine for melting chocolate too.
Variations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a delicious gluten-free treat.
- Dairy-Free: Use non-dairy milk, like almond or coconut milk, and swap the semisweet chocolate chips with dairy-free chocolate chips.
- Nut-Free: Omit the chopped roasted almonds in the brittle and replace them with more crushed peppermint candies.
- Different Flavors: Experiment with different cookie flavors like lemon or peanut butter for a unique twist.
- Vegan: Use a flax egg or applesauce in place of the egg, and stick to dairy-free products for the chocolate and milk.
Serving Suggestions for Chaos Cake Peppermint Cookie Brittle
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness.
- Pair with hot cocoa or peppermint tea for an ultimate festive experience.
- Drizzle with extra melted chocolate for a show-stopping presentation.
- Garnish with fresh mint leaves for a pop of color.
- Arrange pieces on a decorative platter for a stunning dessert table.
FAQs about Chaos Cake Peppermint Cookie Brittle
Can I make Chaos Cake Peppermint Cookie Brittle ahead of time?
Absolutely! You can prepare this delightful dessert a day in advance. Just store it in an airtight container in the refrigerator. The flavors will meld beautifully!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. Enjoy within a few days for the best taste and texture!
Can I freeze this cake?
Yes, you can freeze the cake before adding the brittle and chocolate topping. Wrap it in plastic wrap and aluminum foil, then freeze for up to two months.
What if I don’t have chocolate sandwich cookies?
No worries! You can substitute any cookie you adore, such as Oreos or even homemade cookies. The key is to enjoy the process!
Can I use different types of chocolate for the drizzle?
Of course! Dark or white chocolate can create exciting flavor profiles. So, feel free to mix it up and get creative!
Final Thoughts
I can’t emphasize enough how much joy this Chaos Cake Peppermint Cookie Brittle brings during the festive season. It’s more than just a dessert; it’s a delightful experience that gathers loved ones around the table. Each bite is a blend of flavors and textures, making it a real crowd-pleaser. I love watching my family and friends’ faces light up as they dive in. Whether you’re celebrating a holiday or just want to add a little sweetness to a hectic day, this recipe provides a little sparkle in the chaos of life. Enjoy every scrumptious bite!
Print
Chaos Cake Peppermint Cookie Brittle
- Total Time: 1 hour
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Chaos Cake Peppermint Cookie Brittle is a festive dessert that combines layers of rich chocolate cake, refreshing peppermint cookie pieces, and a delicious brittle topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1 cup chocolate sandwich cookies with mint filling, roughly chopped
- 1/2 tsp peppermint extract
- 1 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup chopped roasted almonds
- 1/4 cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the whole milk, vegetable oil, large egg, and vanilla extract to the dry ingredients. Mix until a smooth batter forms. Gently stir in the hot water until just incorporated; the batter will be thin.
- Pour the batter into the prepared baking pan. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely within the pan.
- Once the cake has cooled, evenly distribute the roughly chopped chocolate sandwich cookies over the surface. Drizzle with peppermint extract and press lightly to adhere them to the cake.
- In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring only until the sugar dissolves. Continue to cook without stirring until the sugar syrup turns a golden amber color, approximately 4–5 minutes.
- Immediately pour the hot caramel onto a separate parchment-lined baking sheet. Swiftly sprinkle the chopped roasted almonds and crushed peppermint candies over the caramel. Allow it to cool completely until hardened, then break into irregular shards.
- Melt the semisweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each interval until smooth and fully melted. Artistically drizzle the melted chocolate over the cookie-topped cake layer.
- Arrange the hardened brittle shards on top of the melted chocolate, pressing gently so they stand upright and create an appealingly scattered effect.
- Refrigerate the confection for 15 minutes to allow the chocolate to set firmly. Once set, slice into portions and serve.
Notes
- Ensure the caramel is cooked to a golden amber color for the best brittle texture.
- Use fresh peppermint candies for a more intense flavor.
- This dessert is best served chilled and can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
