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Chaos Cake Peppermint Cookie Brittle

Chaos Cake Peppermint Brittle

A festive dessert featuring layers of rich chocolate cake topped with peppermint cookie pieces and crunchy almond peppermint brittle shards, finished with a drizzle of melted chocolate.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course cake, Dessert
Cuisine American
Servings 16 people
Calories 200 kcal

Equipment

  • 1 8-inch square baking pan
  • 1 mixing bowl
  • 1 small saucepan
  • 1 microwave-safe bowl
  • 1 parchment paper

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 oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
  • Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Add milk, vegetable oil, egg, and vanilla extract to dry ingredients and mix until smooth.
  • Gently stir in hot water until batter is thin and well combined.
  • Pour batter into prepared pan and bake for 20–22 minutes until a toothpick comes out clean.
  • Cool the cake completely in the pan.
  • Evenly spread chopped chocolate sandwich cookies over the cooled cake and drizzle with peppermint extract.
  • In a small saucepan, heat sugar and water over medium heat, stirring until sugar dissolves.
  • Cook sugar syrup without stirring until it turns golden amber, about 4-5 minutes.
  • Pour hot caramel onto parchment-lined baking sheet; sprinkle with almonds and crushed peppermint candies.
  • Let caramel cool and harden, then break into shards.
  • Melt chocolate chips in microwave in 30-second intervals, stirring until smooth.
  • Drizzle melted chocolate over cookie-topped cake.
  • Arrange brittle shards upright on the chocolate layer to create a scattered effect.
  • Refrigerate for 15 minutes to set chocolate before slicing and serving.

Notes

  • Cook caramel to a golden amber for perfect brittle texture.
  • Use fresh peppermint candies for stronger flavor.
  • Store covered in refrigerator; best served chilled.