Spiced Nutty Cookie Crackle

• 12 cup butter (unsalted preferred)
• 1 ounce unsweetened chocolate, broken in pieces
• 12 teaspoon ginger
• 12 teaspoon cinnamon
• 14 teaspoon black pepper
• 10 tablespoons sugar
• 2 teaspoons vanilla
• 1 egg
• 13 cup flour
• 12 cup ground pecans or 12 cup walnuts or 12 cup almonds

1. Set oven to 375F.
2. Prepare an ungreased non-stick 10x15-inch jellyroll pan.
3. In a large saucepan over medium heat, melt the butter.
4. Add in the chocolate, ginger, cinnamon and black pepper.
5. Remove from the heat, and stir until the chocolate has melted.
6. Stir in the sugar, vanilla and egg until smooth.
7. Stir in the flour; beat well.
8. Pour, and scape the batter into an UNGREASED prepared jellyroll pan, and tilt the pan back and forth, allowing the batter to flow into a thin even layer across the pan.
9. Scatter the ground nuts evenly over the top.
10. Bake for 10 minutes, or until the layer is JUST set.
11. Remove from the oven; cool on a rack for 20 minutes.
12. Cut or break into 2 dozen rough-shaped pieces (as you would the same for nut brittle).

butter, chocolate, ginger, cinnamon, black pepper, sugar, vanilla, egg, flour, ground pecans

Taken from www.food.com/recipe/spiced-nutty-cookie-crackle-96383 (may not work)