Salted Caramel Pretzel Blondies

This salted caramel pretzel blondie recipe is perfect for home bakers looking to combine sweet and salty flavors with a decadent chewy texture. It balances rich caramel swirls and the satisfying crunch of pretzels, making it a delicious treat for sharing or savoring on cozy afternoons.

I first made these on a whim when craving something sweet with a twist. The combination quickly became a favorite in my kitchen for both casual snacking and special occasions.

Ingredients

• Unsalted butter: melted to ensure smooth blending and rich flavor. For best results choose high quality butter for creaminess
• Brown sugar: adds moisture and a deeper caramel note compared to white sugar alone. Look for tightly packed bags for freshness
• Granulated sugar: balances sweetness and helps with structure
• Eggs: bind and provide richness. Fresh large eggs work best for consistency
• Vanilla extract: enhances all the flavors, so use pure vanilla if possible
• All-purpose flour: provides the base structure. Sifting helps avoid lumps and aerates the batter
• Baking powder and soda: give a tender crumb by providing gentle lift
• Salt: balances sweetness and enhances the pretzels and caramel. Flaky sea salt on top adds a nice finishing touch
• Crushed pretzels: offer the essential crunch and salty contrast. Use freshly crushed or pre-packaged pretzels that are crisp but not stale
• Caramel sauce: can be store-bought or homemade. A silky caramel without graininess works best for swirling and flavor
• Flaky sea salt: for sprinkling to finish brings a great textural and flavor contrast. Choose flakes that are dry and light for the best effect

Instructions

Preheat The Oven:

Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 by 13 inch baking pan by greasing it well or lining with parchment paper. This assures easy removal after baking.

Mix Wet Ingredients:

In a large bowl, combine the melted butter, packed brown sugar, and granulated sugar. Whisk these together until smooth and fully incorporated. Add eggs one at a time, whisking well after each addition. Finally, stir in the vanilla extract. This mixture forms the creamy sweet base.

Combine Dry Ingredients:

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Sifting these ingredients ensures they distribute evenly and prevents clumps.

Combine Wet And Dry:

Add the dry ingredients gradually to the wet mixture. Use a spatula or wooden spoon to fold gently until just combined. Avoid overmixing to keep the blondies tender and chewy.

Incorporate Pretzels:

Fold in the crushed pretzels carefully to distribute their crunch evenly throughout the batter. Pretzels add texture and flavor contrast.

Add Caramel Sauce:

Pour half of the batter into the prepared pan. Spread it evenly to create a smooth layer. Drizzle half the caramel sauce over this layer. Spoon the remaining batter on top. Drizzle the rest of the caramel sauce and use a knife or skewer to swirl the caramel gently into the batter creating a marbled effect.

Add Toppings:

Sprinkle extra crushed pretzels on top of the batter for added crunch in every bite. Finish with a generous pinch of flaky sea salt to enhance the salted caramel flavor.

Bake:

Place the pan in the oven and bake for 25 to 30 minutes. The edges will turn golden. Test doneness with a toothpick& it should come out with a few moist crumbs clinging. This ensures the blondies remain chewy and moist.

Cool And Serve:

After baking, allow the blondies to rest in the pan for about 10 minutes. If using parchment paper, lift the blondies out onto a cooling rack and let them cool completely before cutting into squares. This step helps the blondies set perfectly.

The salty-sweet magic really comes alive with the quality caramel sauce. I remember making these for a holiday party and everyone kept asking for the recipe because they loved that caramel pretzel crunch. The flaky sea salt sprinkled on top is a small touch that makes a huge difference in flavor.

Storage Tips

Store blondies in an airtight container at room temperature for up to four days. For longer storage, freeze individual squares wrapped well in plastic wrap and placed in a freezer bag up to three months. Thaw frozen blondies at room temperature or warm slightly in the microwave before serving.

Ingredient Swaps

Use vegan butter and egg substitutes to make these vegan friendly while keeping rich flavor Try using white chocolate chips or butterscotch chips instead of caramel for variation Replace pretzels with crushed salted nuts for a different kind of crunch

Serving Ideas

Serve slightly warm with vanilla ice cream for an indulgent dessert Pair with coffee or a rich dark roast to balance the sweetness Cut into small squares for party platters and sprinkle with a little extra sea salt before serving

The perfect salted caramel pretzel blondies are all about balance and attention to detail. Enjoy every chewy, crunchy bite as a special treat.

Frequently Asked Recipe Questions

→ How do I ensure chewy blondies with pretzels?

Avoid overbaking by checking the edges; they should be golden, but the center remains moist with a few crumbs.

→ Can I use homemade caramel sauce?

Yes, just make sure it cools slightly before swirling it into the batter to prevent melting through.

→ What type of pretzels work best?

Crunchy, salted pretzels crushed into small pieces provide the best texture and flavor contrast.

→ Is it better to use salted or unsalted butter?

Unsalted butter is preferred to control salt levels, but use salted butter and omit added salt for a richer taste.

→ How should I store these blondies?

Store in an airtight container at room temperature for up to three days to maintain texture.