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Honey-Roasted Peanut Blondies with Caramel Fudge Ripple Ice Cream

Scott Phillips

Servings: 8

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.


For the blondies

  • 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch cubes, softened; more for the pan
  • 3-1/2 oz. (3/4 cup) unbleached all-purpose flour; more for the pan
  • 3 oz. (3/4 cup) honey-roasted peanuts
  • 1/4 cup granulated sugar
  • 1/2 cup old-fashioned rolled oats (not steel-cut or quick-cooking)
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. table salt
  • 2/3 cup packed light brown sugar
  • 1/4 cup smooth salted peanut butter, preferably natural
  • 1 large egg, at room temperature
  • 1/4 cup pure maple syrup
  • 2 tsp. pure vanilla extract

For serving

Nutritional Information

  • Calories (kcal) : 890
  • Fat Calories (kcal): 470
  • Fat (g): 53
  • Saturated Fat (g): 28
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 130
  • Sodium (mg): 370
  • Carbohydrates (g): 98
  • Fiber (g): 6
  • Protein (g): 13


Make the blondies

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour an 8-inch square baking pan.
  • Grind the peanuts and granulated sugar in a food processor to the consistency of moist sand. In a small bowl, combine the flour, oats, baking powder, baking soda, and salt.
  • In a large bowl, beat the butter and brown sugar with an electric hand mixer on medium speed until light and fluffy, about 4 minutes. Beat in the peanut butter until smooth, and then beat in the egg. Add the maple syrup and vanilla; beat until light, smooth, and fluffy.
  • With the mixer on low speed, mix in the flour mixture. Add the ground peanut mixture and using a wooden spatula, stir until combined. Spread into the prepared pan.
  • Bake until puffed and browned and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan on a rack for 10 minutes. Run a thin knife along the edge, turn out of the pan, invert onto the rack, and continue cooling until barely warm, about 1 hour.


  • Soften the remaining fudge if necessary and drizzle over the whole blondie. Cut into 8 pieces. Top each with scoops of the ice cream, running the scoop along the length of the ice cream (rather than digging down in it) to create fudge ripples in the scoops.

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.


Rate or Review

Reviews (1 review)

  • Nickels | 03/16/2017

    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. :)

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