Cranberry Chocolate Walnut Brickle

[Photograph: Carrie Vasios]

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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.)

  4. 4

    Store brickle between layers of wax paper in an airtight container in a cool, dry place, or in the fridge.


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