Caramel Walnut Chocolate Chunk Mandelbrot
1 cup canola oil
2 cups sugar
1 tablespoon pure vanilla extract
1/2 cup finely chopped, toasted almonds
4 cups, approximately, all-purpose flour
1 package, large size, caramel pudding mix *(around 5 oz.)
2 1/2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
1 cup chopped walnuts
1/3 cup chocolate sundae topping or chocolate syrup
* This refers to dry, kosher pudding mix. Sometimes the packets are a few ounces larger - if you see it, buy a large box of dry pudding mix and if you cannot find caramel - you can also use butterscotch
Preheat oven to 350 F. Line a 9 by 13 inch pan with a piece of parchment paper. Spray the sides and bottom with non-stick cooking spray.
In a mixer bowl, blend the oil and sugar, and then blend in the vanilla extract, eggs, and nuts. Fold in the flour, pudding, baking powder, salt and last, the chocolate chips, walnuts and caramel chips.
Spoon into the prepared pan, using wet fingers to spread the batter evenly. Drizzle on chocolate syrup on top and smoosh with a knife to marbleize.
Bake until the log is solid to the touch and set, about 55-65 minutes. Cool 15 minutes and then invert onto a cutting surface. Cut in 1/2 inch slices and place on baking sheet.
Reduce oven temperature to 325 F. Re-bake to crisp, 25-30 minutes. Remove and cool well.
Makes 2 dozen or a bit more or less, depending on how you cut the Mandelbrot.
We all love traditional Mandelbrot with with walnuts and cinnamon but who doesn't, especially younger folks, love caramel and chocolate?