I meant to have this post ready on Sunday, and I was going to dedicate it to my mom for Mother’s Day. However, this past few weeks has been absolutely insane and I’ve been travelling for work, so my plans came to naught and I have not had a free moment to blog until right now. This post is still belatedly dedicated to my mom!
As I write on Tuesday evening, I am in Fort McMurray, Alberta (for work) watching Modern Family reruns in my hotel room. If you don’t know where Fort McMurray is – and I’m guessing that many of you do not! – it’s in Northern Alberta, and officially the furthest north I’ve ever been. Surprisingly it isn’t that cold, though. Travelling for work is always bittersweet: sweet in that I get to visit new places and meet some really wonderful people (clients) face-to-face; bitter in that I have to be away from my husband, friends, family and dog.
What’s making me very homesick at the moment is the knowledge that there is a pan full of this Maple Walnut Butter Brickle sitting in my freezer, but it’s too far away to grab a slice for myself. Actually, it’s probably a good thing that I am currently 752 kilometres away from home, because I might eat more than my fair share.
Butter Brickle was one of my favourite 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.
- 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
- 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.
Source: Adapted from The Best of Bridge Butter Brickle Dessert recipe. I couldn’t find the recipe on their website, and my book is from the 1980s!