Wonderland’s Gold Brick Sundae a Sea Island Resort treat

Q: During a recent visit to The Cloister Beach Club on Sea Island for their seafood buffet, I opted for a Gold Brick Sundae for dessert. The topping was offered warm in a chafing dish, and then hardened over the ice cream. I have not been able to recreate the special flavor. Might you be able to obtain the recipe? It would be added as a special event dessert in my house. — Kathleen Carey, Atlanta

A: Merry Tipton of Sea Island sent both the recipe and the photograph, allowing us to share this longtime resort favorite with our readers. Executive Pastry Chef Kurtis Baguley who provided the recipe recommends using the best quality chocolate you can find.

Wonderland’s Gold Brick Sundae

1 cup roughly chopped pecans

1/2 pound unsalted butter

1/4 pound milk chocolate, chopped

1/4 pound semisweet dark chocolate, chopped

Vanilla ice cream, whipped cream and cherries

Preheat oven to 325 degrees.

Arrange pecans on a rimmed baking sheet and bake 10 minutes or until just toasted, stirring occasionally.

While pecans are toasting, in a large saucepan, melt butter over low heat. Remove from heat. Stir in milk chocolate and semisweet chocolate and keep stirring until chocolate has completely melted. Add toasted pecans and keep warm until ready to serve.

To serve, top two scoops of ice cream with 1/4 cup warm topping. Garnish with whipped cream and a cherry and serve immediately. Any remaining topping will keep refrigerated for up to 2 weeks. Warm gently before reusing. Makes: 2 1/2 cups

Per 1/4-cup serving: 295 calories (percent of calories from fat, 80), 2 grams protein, 13 grams carbohydrates, 1 gram fiber, 28 grams fat (13 grams saturated), 43 milligrams cholesterol, 7 milligrams sodium.