Maple Pecan Blondie Sundae Parfaits
Servings 6 servings
Ingredients
For Maple Pecan Blondies:
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 c. packed brown sugar
- 3/4 c. unsalted butter melted and cooled
- 2 large eggs
- 2 tsp. maple extract
- 1 c. chopped pecans
- 1/2 c. white chocolate chips
For Maple Butter Sauce:
- 1 - 12 oz. jar prepared caramel ice cream sauce
- 4 tbsp. salted or unsalted butter cut into pieces
- 1/4 c. heavy cream
- 1 1/2 tsp. maple extract
- Blue Bunny® Butter Pecan ice cream
Instructions
For Maple Pecan Blondies:
- In a large bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together brown sugar, butter, eggs, and maple extract.
- Fold the wet ingredients into the dry ingredients, mixing until just combined.
- Fold in the pecans and white chocolate chips, careful not to overmix. The mixture will be quite thick.
- Spread into the bottom of a greased 9x13-inch baking pan.
- Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, the top is shiny and crackled, and a toothpick inserted near the center comes out clean.
- Cool completely in pan on a wire rack. Cut into 24 bars.
For Maple Butter Sauce:
- In a small microwave-safe bowl, heat the caramel sauce for 30-60 seconds, or until thin and runny.
- Add the butter, and stir until melted.
- Whisk in the heavy cream and maple extract.
To assemble:
- Crumble 1 blondie bar into the bottom of each of 6 parfait glasses. Top with a heaping tablespoonful of Blue Bunny® Butter Pecan ice cream, and a tablespoonful of maple butter sauce. Repeat so that each parfait has two layers of blondie, ice cream, and maple butter sauce.
- Serve immediately!