November 7th is Bittersweet Chocolate with Almonds Day

Bittersweet Chocolate and Cashew Cookie Brittle  

1 c. unsalted butter, melted and cooled

2 tsp. pure vanilla extract

1 c. sugar

1 c. unsalted roasted cashews

2 c. all-purpose flour

1 tsp. salt

1 c. bittersweet chocolate chips

Preheat oven to 350. Set rack to center position. Pour melted butter into large bowl, and stir in vanilla. With wooden spoon (or your hands, if you prefer), add sugar, salt and flour and mix to combine-the mixture will be somewhat crumbly, like a moist pie dough. Stir in nuts and chocolate chips. Press mixture in thin, evenly layer onto ungreased cookie sheet (use the chocolate chips as your guide-try to get them in as close to single layer as possible throughout the dough, and you’ll have the right thickness). You may not fill the entire sheet with the dough-that’s OK. Bake for 23-25 minutes, until light golden brown (the edges will be a bit darker than the center). Let cool completely before breaking into whatever sized pieces you desire. Store in airtight container at room temperature.