As I write this – I’m stranded at Bradley International in Hartford, Connecticut.  Thank god for wireless internet.  I came home for the weekend to see my mom – and let me tell you – it is officially my favorite time of the year!!  It really doesn’t feel like it down in Miami but the leaves are falling, scarfs are necessary and Christmas music is playing in the stores!  Fa la la la la… la la la laaaa.

Here’s a great recipe for you to bring into the office to get extra brownie points for your end of the year bonus (haha), make for a holiday party, wrap up and give to the neighbors, bribe someone with… or just eat by yourself with a fork and gallon of milk.

It’s super easy and fun to make, but please remember that even if it looks cooled off, the dulce de leche is freaking hot.  I had a huuge blister on my pointer finger for two weeks just for being a fat kid and trying to scoop up some with my finger.  Definitely not a good idea.

• 1 stick of butter plus 1 tablespoon
• 1 cup flour plus a handful more
• 1/2 cup sugar
• pinch of salt
• 1 can sweetened condensed milk (not evaporated)
• 3/4 lbs of milk chocolate or semi sweet chocolate chips
• 1 cup of dried cranberries
• 2 handfuls of crushed walnuts

• Preheat the oven to 350F.
• Spray Pam (or your nonstick cooking spray of choice) inside a 9in by 9in pan – completely coating it.  Drop extra handful of flour in pan and shake around until entire interior of pan is coated with flour.
• Combine the flour, sugar and salt in a medium mixing bowl.  Chop the butter up into small cubes and add to bowl.  If you have a mixer or a food processor, this next part will be easy for you.  If not – do what I did and use a pastry cutter… or a wire whisk.  Work the butter with your dry ingredients until you have the consistency of tiny pebbles and all dry ingredients are included.
• With your hands, press the shortbread dough into the bottom of the pan and bake until the edges turn a nice golden color.
• Take out of oven and let cool completely to room temperature.  I know waiting is agony, but trust me… if you don’t wait, you’ll destroy it.
• In a sauce pan on medium heat, empty out your can of condensed milk and drop in the extra tablespoon of butter.  Keep a really close eye on the milk; if it burns it will probably destroy your pan too.   Stir mixture continuously with a rubber spatula.
• Keep stirring over heat until the milk changes consistency to a soft caramel/dulce de leche texture and turns a nice hazelnut color (15 minutes or so).
• When dulce de leche is done, pour over completely cooled shortbread pan and spread it around evenly with the spatula.
• Now for the final step, set up a double boiler on your stove.  (You can set a large glass bowl on top of a smaller sauce pan with an inch or two of water.)  Pour the chocolate chips into glass bowl and check every few minutes – stirring chocolate to melt evenly.
• When chocolate is completely liquid, add your cup of dried cranberries and turn to coat.
• Spread chocolate/cranberry mixture over the top of the cooled dulce de leche layer and before it can dry, crumble your walnuts on top so that they stick to the chocolate.
• Let cool, cut and serve!