Milk chocolate melted with butter and studded with toasted pecans makes gold brick sauce, which hardens as soon as it is poured onto cold ice cream, creating a gilt-like sheath. The concept is based on the Gold Brick candy bar introduced by Elmer Candy Corp. of New Orleans in 1936: a bar of milk chocolate and pecans named because it cost a dime when other candy bars were a nickel. Elmer’s continues to make the candy, as well as its much-coveted Gold Brick Sauce, which the company notes was the world’s first hard-shell topping for ice cream. It also hardens when poured on fruit. While Elmer’s owns the name, generic forms of gold brick sauce are available up and down the Mississippi River, as well as in Chicago.