S'MORES SUNDAES

"Here is a delicious interpretation of a campfire classic. There are still the requisite marshmallows and chocolate (in the form of a homemade chocolate sauce), but instead of graham crackers, this recipe uses chewy baked blondies as a base, topped with scoops of coffee ice cream."

FOR THE BLONDIES:
1 cup whole wheat flour
1 cup (packed) golden brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
FOR THE CHOCOLATE SAUCE:
3/4 cup heavy (whipping) cream
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped)
FOR THE SUNDAES:
16 large marshmallows
1 1/2 pints coffee ice cream

TO MAKE THE BLONDIES:
Preheat the oven to 350 degrees F. Lightly butter an 8-inch square baking pan.

Mix flour, brown sugar, baking powder and salt in a medium bowl.

Whisk butter, egg and vanilla in large bowl to blend. Add flour mixture. Stir to blend. Mix in nuts. Press the dough over bottom of prepared pan.

Bake blondie until it is golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.

TO MAKE THE CHOCOLATE SAUCE:
Bring cream to simmer in a heavy small saucepan. Remove from heat.

Add the chocolate. Stir until chocolate melts and the mixture is smooth.

(Can be made to this point 1 day ahead. Store blondie airtight at room temperature. Cover and refrigerate chocolate sauce. Rewarm the sauce over medium-low heat before using.)

TO MAKE THE SUNDAES:
Cut blondie into 16 squares. Place 2 squares in each of 8 large sundae dishes.

Thread the marshmallows onto 4 skewers; hold over gas flame or under broiler until soft and golden. Place 2 scoops of ice cream atop blondies.

Spoon sauce over, then top with marshmallows.

Makes 8 servings
Source: The Flavors of Bon Appetit, 2000