Peanut Butter and Jelly Blondie Sundae

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• Kosher salt
• 1 stick (1/2 cup) unsalted butter, plus more for pan
• 1 1/4 cups packed dark brown sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla
• 3/4 cup roasted, salted peanuts
• 1/2 cup peanut butter chips
• 3 cups seedless red grapes, halved
• 1/4 cup sugar
• 1/4 cup grape juice
• 2 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla
• Kosher salt
• Vanilla ice cream, for serving

1. For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.
2. Stir together flour, baking soda, and 1/2 teaspoon kosher salt.
3. Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar.
4. Whisk in eggs, one at a time, then add vanilla.
5. Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips.
6. Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter.
7. Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes.
8. Let cool completely.
9. For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan.
10. Bring to a boil over medium high heat.
11. Reduce the heat to medium low and simmer until thick enough to heavily coat the back of a spoon when dipped into it, about 20 minutes.
12. Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.)
13. Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.

flour, baking soda, kosher salt, unsalted butter, brown sugar, eggs, vanilla, peanuts, peanut butter, seedless red grapes, sugar, grape juice, unsalted butter, lemon juice, vanilla, kosher salt, vanilla ice cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-and-jelly-blondie-sundae-recipe.html (may not work)