Everyone have a memorable snake in their life, while what I have is Butter Brickle. Butter brickle was one of my favorite childhood desserts , and I was so excited when my mom would make it now and again for special occasions. It is definitely an exceptionally indulgent once-in-a-while treat! A mixture of butter, sugar, nuts, flour and maple syrup is baked into a crumble, then layered together with vanilla ice cream and caramel sauce before going into the freezer (for a tortuously long time, if you’re waiting to eat it) in order to become frozen enough to cut into squares.

The recipe my mom always used comes from an old Best of Bridge cookbook that calls for pecans instead of walnuts and does not include maple syrup. I made the substitutions I did because I accidentally bought the wrong nuts (whoops), and didn’t realize I was running extremely low on brown sugar (whoops again), but happily the changes resulted in a delicious final product, so I might just keep it this way.

This one’s for you, mom! I’ll have to make it again the next time you’re in town (or the next time I’m in your town…). Happy belated Mother’s Day. And for everyone else: happy Wednesday.

MAPLE WALNUT BUTTER BRICKLE
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
INGREDIENTS
1 cup (2 sticks) butter, melted
2 cups all-purpose flour
½ cup oatmeal
⅓ cup packed brown sugar
2 tablespoons real maple syrup
1 cup chopped walnuts
1 cup caramel sauce (I used the kind in the jar that you would buy for ice cream sundaes)
1 pint vanilla ice cream

DIRECTIONS
Preheat oven to 400 degrees F.
In a large bowl, combine melted butter, flour, oatmeal, sugar, maple syrup and walnuts. Spread mixture onto a baking sheet and bake in preheated oven for 15 minutes. (While the mixture is baking, I suggest you take the ice cream out of the freezer to soften.) Remove from oven and crumble while mixture is still hot.
Spread half of the crumble mixture onto the bottom of a 9x13-inch dish. Top with half of the caramel (1/4 cup), and spread the ice cream overtop. Top ice cream with the remaining crumble mixture and the remaining ¼ cup of caramel sauce.
Freeze until firm, at least 4 hours. Can be made 1-2 days in advance. Cut into squares with a sharp knife (dipped in hot water to make the cutting easier) and serve with additional caramel, if you like. Will keep well covered in the freezer for up to 1 week.
Hope that recipe will bring you sweet memory and a nice memory of walnut butter Brickle.