Tin Roof Sundae Blondies

A soft blondie filled with chocolate chips and peanuts, swirled with marshmallow cream, and topped with more chocolate chips and peanuts!

When I was growing up, one of my favorite desserts to get was a Tin Roof Sundae.

For those of you who may not know what this is, it’s vanilla ice cream, topped with hot fudge and whipped cream then sprinkled with peanuts.

So, I thought I would reimagine this memorable dessert in my own version as a Tin Roof Sundae Blondie!

And, the result…let’s just say ooey, gooey, peanutty, deliciousness!

They are THAT good!

Let’s just say, I had to take the photos quickly before my husband and son devoured them. These boys are my unofficial taste-testers — and sometimes can be tough on their opinions. They like the simple types of desserts.

Well, let me tell you — THEY LOVED THESE blondies!

And of note, my husband does not really even like peanuts! Go figure!

They are simple to make.

You start with a simple blondie base, then add some chocolate chips and dry roasted peanuts, then swirl in some marshmallow cream and top with some additional chocolate chips and peanuts.

They bake up nicely, with a soft blondie base, a gooey topping that is gently toasted, and an incredible crunch from the peanuts.

I also sprinkled a bit more chocolate chips and peanuts on the top after they came out of the oven – because, why not?

Tin Roof Sundae Blondies

Servings: 15 blondies
Difficulty: easy
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By: Sheila | Sweet Baked Life Espresso Chip-7 Small

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips
1 cup dry roasted peanuts
1 (7 oz) container Jet Puffed Marshmallow Cream
Additional chocolate chips and peanuts for garnish

Instructions:

Heat oven to 350F degrees. Line a 13×9-inch pan (or a 11×7-inch pan if you like your blondies thicker) with parchment paper and lightly spray with non-stick spray and set aside.
In a medium bowl add the flour, baking powder and salt and stir until combined. Set aside until ready to use.
In a large bowl of an electric mixer with the paddle attachment, beat the butter and sugars on medium speed until combined and fluffy (about 2 minutes). Beat in the eggs one at a time, beating well after each addition. Then beat in the vanilla.
On low-speed, slowly add the flour mixture and mix until just combined. Remove from stand and fold in the chocolate and nuts — the batter will be thick.
Spread batter in prepared pan. Then place dollops of the marshmallow cream over the top of the blondies. Using a knife swirl the marshmallow cream into the blondie batter. Then top with more chocolate chips and peanuts. Bake for 25-30 minutes, until the marshmallow has turned golden brown and the blondies are set. Do not over bake.
If you want, top with a bit more chocolate chips and peanuts. Let the blondies cool on a wire rack. When completely cool, remove blondies from pan by lifting up the parchment paper, then cut into squares and enjoy!