Spare Time Share Time Recipe

Preheat and prepare

If toasting pretzels, preheat a skillet over medium heat. If not toasting, skip to 'Break pretzels'.

Add the 1 tsp butter to the warm skillet and swirl until melted. Add the 1 cup mini or broken pretzels and toast, stirring frequently, for 3–4 minutes until they smell nutty and are lightly browned. Remove to a plate to cool. Toasting is optional but increases crunch and flavor.

Break pretzels (if needed)

If using whole pretzels, break them into bite-sized pieces about 1/2–3/4 inch. Set aside cooled pretzel pieces.

If your brownie is not already cut, cut or tear it into roughly 1-inch pieces. Warm a few pieces in the microwave for 8–10 seconds if you want a slightly warm contrast with the cold ice cream; do not overheat or it will become chewy.

Divide the 4 cups of vanilla ice cream among 4 serving bowls or tall glasses (about 1 cup ice cream per serving). Use an ice cream scoop for even portions.

Over each portion of ice cream, spoon 1 tablespoon chocolate syrup and 1 tablespoon caramel sauce (adjust to taste). Drizzle in a zigzag so the sauces layer through the ice cream.

Scatter 1/4 cup of brownie pieces over each serving (so total 1 cup distributed across 4). Add about 1/4 cup toasted or broken pretzel pieces to each serving for salt-and-crunch contrast.

Top each sundae with approximately 1/4 cup whipped cream. If using canned whipped cream, shake and dispense evenly; if freshly whipped, whip heavy cream with 1–2 teaspoons sugar until soft peaks form and dollop.

Finish each sundae with a light sprinkle of sea salt (about a pinch per serving) and about 1/2 tablespoon chocolate shavings or mini chips, if using.

Serve immediately with a long spoon. If preparing ahead, keep brownie pieces and pretzels separate and assemble no more than 10–15 minutes before serving to preserve crunch.