Who doesn’t love chocolate and peanut butter? This pairing of chewy, not-too-sweet oatmeal peanut blondies and rich, fudgy caramel ice cream is a sophisticated dessert for the kid in all of us.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The blondies may be baked up to 2 days ahead. Wrap well and store at room temperature.
In order for the ice cream to readily melt and mingle with the blondies, either the blondies should be a bit warm from the oven or the ice cream should be slightly soft. If you’ve made both elements ahead and the ice cream is very hard, let it sit briefly at room temperature.
This dessert is VERY sweet but, oh man, it's delicious. The ice cream and blondies pair very well together and stand alone just fine. We didn't bake our blondies quite long enough and the middle sunk in a bit, but once we covered them in fudge and ice cream no one noticed. :)
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?