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Blondie Layered w/Melted Chocolate, Ice Cream and Caramel

Warm Blondie Layered with Melted Chocolate, Ice Cream and Caramel

The cookies are delicious! (I make them gluten free)

2 2/3 cups flour

(I use Pamela’s Gluten Free flour http://pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix if you use Pamela’s don’t add the baking soda and salt to the recipe. )

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 cup sugar

1 cup brown sugar

1 cup butter (melted)

2 large eggs

1 tbsp. organic vanilla extract

2 tbsp. sugar and 1 tsp. cinnamon, mixed together and sprinkled on top after dough is poured into pan

Mix dry ingredients. Pour the rest into the bowl and stir well. Pour into greased 9×13 dish. Bake in 350 degree oven for 30-35 minutes or until done. Take out of oven and cool for at least 15 minutes.

Sprinkle chocolate chips on to taste!   Add layer of pure wonderful ice cream, something rich like Haagen-Dazs, then  then a layer of caramel and a few chocolate chips.   Oh my goodness, this is mouth- watering.

You can double the cookie recipe and make a Blondie ice cream sandwich.

The caramel is left over from a caramel pecan cake I made a month earlier. I always double the filling recipe(caramel) and save some for for Blondie’s. The caramel in this recipe is made with goat milk, you can use regular if you want. I use goat milk because dairy intolerant people most often can have goat milk. .  http://sharonglasgow.com/2012/06/caramel-pecan-cake

Beat the eggs before you pour them in

Using an excellent quality vanilla makes a huge difference in flavor. I use pure and organic. I haven’t used imitation vanilla in 20 years. I never use artificial flavorings or colors.

Pour dough into dish, pat down and then sprinkle with sugar and cinnamon

Baked Blondie, let cool for 15 minutes and then slice into squares

Yum! Eat it or freeeze it

 

 

Comments

  1. Honest to goodness girlfriend…I’m gaining calories just looking at this!!! If I had a working oven I’d be making these today!!! I guess there’s something to be said for a stove that doesn’t work. We really do need to do something about that soon. Anyway….these look incredible and I can only imagine how great they taste!

    Gord and I enjoyed “your” chicken recipe again earlier this week and I made the pancakes again on the weekend…I think I really am perfecting them…yummy! Could I ask you to post the recipe for the loaf I enjoyed at your house? I know Beth and I would both enjoy trying our hand at it. Thanks.

    Much more to share with you, but hopefully I’ll have time to message you soon.
    Hugs and love….and go enjoy one of those desserts for me with some Thai Tea. 🙂
    Joy

    • I’m thrilled you are enjoying the recipes! I’m leaving right now for a weekend retreat. Remind me again next week to post the loaf recipe! I love you!

      • Love you too…and praying the Lord will fill you with His Spirit and power to speak His Word. Wish I was going to be there. Can’t wait to hear how He moves in lives…praising Him now. Hugs!

  2. Sharon…I just made these…and assembled just as you described!!! OH MY GOODNESS!!!! OH MY GOODNESS!!!! I can hardly express how amazingly delicious these are!!!! Thanks for sharing your recipe. I’ll send you a pic of mine in an email. HUGS!!
    (You realize I’m going to gain weight if I keep following your blog…hahaha!)
    Love you!

    • I’m thrilled that you love it! We did too!!!! YAY!!!! You’re adorable! love sharon

      • I have to laugh at the pic of you pouring the Vanilla in without a measuring spoon. I’m too afraid I’ll wreck a recipe if I don’t do it exactly as described. Maybe some day I’ll loosen up a bit. 🙂 Oh…and thanks for thinking I’m adorable! You are too!

        • Hehe I never use measuring spoons:)!I guess! I do use measuring cups. But I’m not exact about anything. My girls used to ask me for a recipe and I could never give it, until now. Doing this blog is helping me to write recipes and be more detailed.

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