Hey there, Jason Griffith from Chef Maniac, and today we’re diving into a dessert that hits every single pleasure point: Salted Caramel Pretzel Blondies. Imagine a rich, chewy blondie base, studded with gooey pockets of caramel, crunchy salty pretzels, and irresistible chocolate chips. It’s the ultimate symphony of sweet and salty, soft and crunchy, all in one glorious bar. If you’re a fan of those contrasting flavors and textures that keep you coming back for more, this is the recipe you’ve been waiting for.
Why I Love This Recipe
These blondies are pure addiction, in the best possible way! What I absolutely adore about Salted Caramel Pretzel Blondies is how they master the art of contrast. The buttery, vanilla-laced blondie base is comforting and familiar. But then you get that amazing surprise from the salty crunch of pretzels, the rich, buttery chew of salted caramel, and the delightful melty pockets of chocolate. It’s a flavor party in your mouth, and every bite offers a different delightful combination. They’re also relatively simple to make, perfect for a casual treat or for sharing at a gathering. Plus, who can resist anything with salted caramel? Not me!
Ingredients
Here’s what you’ll need to create these irresistible Salted Caramel Pretzel Blondies:
For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt (if using unsalted pretzels, may need ½ tsp)
- 1 cup mini pretzel twists, roughly broken
- 1 cup semi-sweet chocolate chips (or caramel bits/chunks)
For the Salted Caramel Drizzle (optional, but highly recommended for extra caramel goodness):
- ½ cup store-bought salted caramel sauce (good quality)
- ¼ tsp flaky sea salt (for sprinkling, optional)
Swaps and Notes
- Butter: Using melted butter gives these blondies their signature chewy texture. Ensure it’s cooled slightly before mixing with eggs and sugar to prevent scrambling.
- Brown Sugar: Packed light brown sugar is key for the chewiness and caramel notes in the blondie base. Dark brown sugar can be used for a deeper molasses flavor.
- Pretzels: Mini pretzel twists are perfect for easy breaking and good distribution. Feel free to vary the size of your pretzel pieces – some smaller crumbs for flavor throughout, and some larger chunks for prominent crunch.
- Chocolate Chips: Semi-sweet chocolate chips are a classic choice, but milk chocolate chips will make them sweeter, and dark chocolate chips will provide a richer contrast. You could also use a mix of chocolate chips and caramel bits within the blondie batter for even more caramel flavor.
- Salt: Adjust the salt in the blondie batter based on how salty your pretzels are and your personal preference for sweet-salty balance. Flaky sea salt sprinkled on top after baking really makes the flavors pop!
- Caramel Sauce: Using a good quality store-bought salted caramel sauce makes this recipe incredibly easy. If you’re feeling ambitious, you can make your own homemade salted caramel.
- Add-ins: For extra indulgence, you could add ½ cup of chopped pecans or walnuts to the blondie batter, or a handful of white chocolate chips.
List of Steps for the Recipe
Let’s get baking these layers of sweet and salty perfection!
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease any exposed parts of the pan.
- Combine Wet Ingredients for Blondies: In a large mixing bowl, whisk together the melted and cooled butter with the packed light brown sugar until well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; overmixing can lead to tough blondies.
- Fold in Mix-ins: Gently fold in the roughly broken pretzels and semi-sweet chocolate chips until evenly distributed throughout the batter.
- Bake the Blondies: Pour the blondie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Remember, blondies are meant to be chewy, so don’t overbake them!
- Cool Slightly & Drizzle Caramel: Remove the pan from the oven. While still warm, if desired, drizzle the ½ cup store-bought salted caramel sauce generously over the top of the blondies. If using, sprinkle immediately with flaky sea salt.
- Cool Completely: Let the blondies cool completely in the pan on a wire rack before cutting. This is essential for the bars to set properly and prevent them from being too gooey when sliced. Cooling completely can take 1-2 hours.
- Cut and Serve: Once completely cool, use the parchment paper overhang to lift the entire slab of blondies out of the pan. Cut into squares and serve.
Tips for Success
- Don’t Overmix: This is a golden rule for blondies! Overmixing develops gluten, which can make your blondies tough instead of wonderfully chewy. Mix until just combined.
- Melted Butter, Cooled: Ensure your butter is melted but has cooled down a bit before adding it to the sugar and eggs. If it’s too hot, it can “cook” the eggs.
- Don’t Overbake: Blondies are meant to be gooey and chewy, not cakey. Pull them from the oven when the edges are set and golden, but the center still looks a little soft. They will continue to set as they cool.
- Cool Completely Before Cutting: Patience is a virtue here! Trying to cut warm blondies will result in a messy, crumbling disaster. Let them cool fully for clean, neat bars.
- Flaky Sea Salt: A sprinkle of flaky sea salt on top after baking really elevates the “salted” caramel aspect and adds a beautiful visual touch.
Serving Suggestions and Pairings
Salted Caramel Pretzel Blondies are fantastic on their own, but they also pair beautifully with a few simple additions:
- Serve them warm with a scoop of vanilla bean ice cream for an indulgent treat.
- A dollop of freshly whipped cream provides a lovely contrast to the richness.
- Pair them with a hot cup of coffee or a cold glass of milk for a satisfying snack.
- They make excellent additions to dessert platters or cookie exchanges.
If you love these, you might also enjoy my Chocolate Chip Cookie Dough Brownie Bombs for another over-the-top indulgence, or a simple classic like my Chocolate Chip Cookie Bites.
Storage and Leftover Tips
Salted Caramel Pretzel Blondies store very well, making them great for making ahead!
- Room Temperature: Store cooled blondies in an airtight container at room temperature for up to 3-5 days. The pretzels may soften slightly over time, but they’ll still be delicious.
- Refrigeration: For longer storage, or if your kitchen is very warm, store them in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.
- Freezing: These blondies freeze beautifully. Once completely cooled, cut them into individual portions. Wrap each bar tightly in plastic wrap, then place in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature for a few hours before enjoying.
More Recipes You Will Love
If you enjoyed the irresistible combination of flavors and textures in these blondies, you’ll definitely want to check out some of these other Chef Maniac favorites:
- For another truly decadent chocolate and sweet treat, explore my Chocolate Chip Cookie Dough Brownie Bombs.
- If you’re a true brownie connoisseur, you must try The Best Peanut Butter Brownies I’ve Ever Made.
- For a quick and easy no-bake chocolate fix, my Brownie Batter Dip is a perfect choice.
- And for another fun, textural treat, my S’mores Bark is a delightful option for any time cravings.
Final Thoughts
These Salted Caramel Pretzel Blondies are a testament to the power of balancing flavors and textures. They’re chewy, crunchy, sweet, and salty – a truly irresistible combination that makes them incredibly addictive. Whether you’re baking for a special occasion or just to treat yourself, this recipe is a guaranteed winner. Prepare to be amazed by how quickly these disappear!
What’s your favorite sweet and salty dessert? Share your ideas in the comments below! And don’t forget to visit Chef Maniac for more delightful recipes and kitchen inspiration. Happy baking!
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