There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top.
Note: Brickle makes a great holiday gift, just be sure to keep it cool so that the chocolate doesn't melt. I keep mine stored between layers of wax paper.
Cranberry Chocolate Walnut Brickle
About This Recipe
|Yield:||makes a 9- by 13-inch sheet of brickle, serving 12 or more.|
|Active time:||15 minutes|
|Total time:||25 minutes, plus 2 hours for cooling|
|Special equipment:||medium saucepan, baking sheet, parchment paper, aluminum foil, offset spatula|
|This recipe appears in:||Cookie Monster: Dark Chocolate Cranberry Walnut Brickle|
- About 16 graham crackers
- 16 tablespoons (2 sticks) unsalted butter, diced
- 1/4 cup sugar
- 3/4 cup light brown sugar
- 2 cups (10 ounces) semi-sweet or dark chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 teaspoon fleur de sel, such as Maldon
Adjust oven rack to middle position and preheat oven to 350°F. Cover baking sheet with a piece of parchment paper to fit, then cover the parchment paper with graham crackers.
In a saucepan over medium heat, combine butter, sugar, and brown sugar. Stir occasionally until butter is melted, letting come to a boil. Let it boil until thickened, three minutes, stirring constantly. Immediately pour caramel mixture over graham crackers to coat.
Place crackers in the oven and bake for 12 minutes. Remove from the oven and top bubbling caramel with chocolate chips. Let stand 5 minutes, then use an offset spatula to smooth melted chips evenly across brickle. Scatter cranberries, walnuts, and fleur de self evenly across surface. Let stand until completely cooled and set, about 2 hours. (If desired, place in the refrigerator to speed up cooling.)
Store brickle between layers of wax paper in an airtight container in a cool, dry place, or in the fridge.