• 6 Aunt Sally's Original Creole Pralines
• One batch of Blondies
• Vanilla Ice Cream
• Aunt Sally's Pecan Praline Topping
Basic Blondie Recipe
• 1 cup margarine, parve, softened to room temperature
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 tsp. vanilla
• 2 1/4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup chopped pecans
1. Preheat oven to 350 degrees Spray a 9x13 inch baking pan with non-
stick cooking spray.
2. In a mixing bowl, blend margarine and sugars together until creamy.
3. Add eggs and vanilla. Mix until smooth.
4. In a separate bowl, mix together flour, baking soda and salt. Add the flour mixture to the cake batter. Mix until just combined (don't overmix the flour).
5. Add chopped pecans. Again, mix until just combined (don't overmix).
6. Spread the batter evenly into a greased 9x13 inch baking dish.
7. Bake at 350 degrees Fahrenheit for 22-25 minutes.
8. Cool, and cut into bars, as for brownies.
Prepare Aunt Sally's Creole Pralines:
Place pralines into a large plastic bag. Place bag on counter, and roll rolling pin over bag to crush pralines
Prepare Aunt Sally's Pecan Praline Topping:
Pour jar of praline topping into a medium sized saucepan. Warm sauce, but do not allow mixture to boil.
In a pretty glass bowl or ice cream dish, place one blondie, sprinkle a T. of crushed pralines on top, add a scoop of vanilla ice cream. Drizzle warm praline sauce on top. Sprinkle crushed pralines on top. Serve immediately.
This is a fun dish for a casual dinner party. Bring ingredients to table, and let your guests assemble their own Aunt Sally's Original Creole Kosher Praline parfait. Children especially love this dessert. And so do adults.