Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans. Slideshow: Delicious Ice Cream Sundae Ideas 

Food & Wine
February 2013

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© Jonny Valiant

Recipe Summary

active:
1 hr
total:
2 hrs
Yield:
8 servings plus leftover blondies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and spray a 9-by-13-inch baking pan with baking spray. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter with the brown and granulated sugars at medium speed until fluffy. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and beat at low speed until incorporated. Beat in the pecan halves. Spread the batter in the prepared pan and bake for about 30 minutes, until shiny and lightly crackled on top and the edges pull away from the sides of the pan. Let cool completely.

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  • Invert the blondies onto a board. Cut the blondies into twelve 3-inch squares, then cut 8 of the squares into quarters (save the remaining squares for snacks). Divide half the blondie pieces among 8 parfait glasses. Top with a scoop of ice cream and the remaining blondies. Sprinkle with candied pecans and drizzle with Creamy Caramel Sauce. Garnish with more candied pecans and serve.