Crannberry Chocolate Walnut Brickle

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.

Special equipment: medium saucepan, baking sheet, parchment paper, aluminum foil, offset spatula

Ingredients

serves 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

• 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

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with aluminum foil, then cover foil with a piece of parchment paper to fit.
   
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. 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. Store brickle between layers of wax paper in an airtight container in a cool, dry place, or in the fridge.

Maple Walnut Blondies

Special equipment

9- by 9-inch baking pan

Ingredients

serves makes 12 blondies, active time 15 minutes, total time 1 hour 40 minutes

• 11 tablespoons (5 1/2 ounces) unsalted butter, half melted
• 1 cup (7 ounces) packed light brown sugar
• 1 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons maple syrup, divided (see note)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups (10 ounces) all-purpose flour
• 1/4 teaspoon baking soda
• 1 3/4 cups (about 7 ounces) walnuts, chopped, divided

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 375°F. Line a 9- by 9-inch baking pan with parchment paper or foil, allowing edges to hang over the sides like a sling. Grease pan.
   
2. Stir butter with brown sugar and salt in large bowl. Stir in 1/2 cup maple syrup and egg until combined. Add flour and baking soda to bowl and stir until completely combined. Stir in 1 1/2 cups walnuts.
   
3. Spread into prepared pan and smooth the top. Drizzle remaining 2 tablespoons maple syrup over top and swirl into batter. Sprinkle with remaining 1/4 cup walnuts.
   
4. Bake until golden and just set in center (but is still jiggly), about 25 minutes. Avoid over baking. Transfer pan to wire rack to cool, about an hour. Grab sling and lift blondies out of pan to cut.