I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe: https://www.instagram.com/p/CENLDHlJTp-/?epik=dj0yJnU9aWNEWTNma0ZEdVZsUjN2X2tVd2hSa1BvUVNtZXlBVUkmcD0wJm49V0ZxTlJMakQycmcwWUFWTzBtclZRdyZ0PUFBQUFBR0NYMGZB
I let the brittle bake for fairly long, and let it cool and harden over the entire day so that it has no moisture left. Then I store it in a closed glass container in a shelf at room temperature.
They keep fairly well but after 2-3 weeks, a tiny bit of mold starts to form, faster than I can eat them. Any ideas on how I could keep it longer? Ideally, they would store for up to 4 weeks.
Any other techniques or additional preservatives I could add?