Yum! When I saw this recipe for Molasses Pecan Blondies with Whiskey Custard Frosting from Sweet Paul, I knew I had to make them for John. They’re rich and delicious and he loved them. I like the texture of the blondies. For some reason, they remind me of pumpkin bars – it could be the spices. The surprise addition of pudding mix to the frosting adds and sustains volume. The only change I made to the recipe was to sprinkle the pecans on top instead of stirring them into the frosting. The nice thing about this dessert is it’s easy to make on a weeknight. Since it’s in a 9 x 9-inch pan, it’s the perfect size for a quick treat. The whiskey in the frosting is very subtle. If you’re looking for something a little different, give these a try. And, while you’re at it, take a look at Sweet Paul’s inspiring blog.