Oh my goodness, you guys, get ready for a treat that’s going to blow your taste buds away! If you’re anything like me, you absolutely *love* that perfect balance of sweet and salty, and let me tell you, these Salted Caramel Pretzel Blondies are the absolute king of that combo. I remember the first time I whipped these up – it was a total kitchen experiment born out of having a bunch of pretzels and some caramel bits hanging around. I was hoping for something good, but wow, they turned out SO much better than I ever imagined! They’re this wonderfully chewy blondie base, loaded with gooey caramel pockets and then BAM! – that salty, crunchy pretzel surprise in every single bite. Seriously, don’t walk, run to your kitchen to make these!
Why You’ll Love These Salted Caramel Pretzel Blondies
You’re going to adore these blondies! Why? Well, for starters, they are ridiculously easy to whip up – perfect for when you need a quick treat. Plus, that insane combination of chewy blondie, sweet gooey caramel, and salty crunchy pretzel is just *chef’s kiss*. The texture is out of this world, too! You get that satisfying chew, then bam! Salty pretzel crunch and caramel ooey-gooeyness. Honestly, these are a guaranteed hit every single time you make them.
Essential Ingredients for Salted Caramel Pretzel Blondies
Alright, let’s get down to business! To make these glorious Salted Caramel Pretzel Blondies, we need a few superstar ingredients. Make sure you have these handy before you start mixing, and trust me, the magic will practically make itself!
- 1 cup unsalted butter, melted – you want it all liquidy and ready to go!
- 2 cups granulated sugar – this gives us that perfect chewy base.
- 2 large eggs – give them a good whisk, don’t be shy!
- 1 teaspoon vanilla extract – for that cozy, comforting flavor.
- 1 1/2 cups all-purpose flour – the backbone of our blondie.
- 1 teaspoon baking powder – just enough to give it a little lift.
- 1/2 teaspoon salt – to balance all that sweetness.
- 1 cup caramel bits – these little guys melt into gooey pockets of heaven!
- 1 cup chopped pretzels – RIDE OR DIE for the salty crunch. Break ’em up into bite-sized pieces.
- Flaky sea salt, for topping – this is non-negotiable for that final salty sparkle!
Step-by-Step Guide to Making Salted Caramel Pretzel Blondies
Alright, let’s get these amazing Salted Caramel Pretzel Blondies into the oven! Don’t worry, it’s super simple, and the steps are designed to get you that perfect chewy-gooey-crunchy bite. Just follow along, and you’ll see how easy it is! You can find the original recipe inspiration right here!
Preparing Your Baking Pan and Oven
First things first, let’s get our oven all nice and toasty. Preheat it to 350°F (175°C). Then, grab a 9×13 inch baking pan and line it with parchment paper. This little trick makes getting your blondies out later a total breeze – no sticking, no fuss!
Mixing the Wet Ingredients for Blondies
Grab a big bowl, because this is where the magic starts. Pour in your melted butter and then dump in all that granulated sugar. Give it a good whisking until they’re best friends. Now, crack in your eggs, one at a time, and stir well after each one. A splash of vanilla extract goes in next – sniff that lovely aroma! Keep mixing until it’s all smooth and looks like a yummy, golden pool.
Combining Dry Ingredients for the Blondie Base
In a separate bowl, let’s get our dry stuff ready. Whisk together the all-purpose flour, baking powder, and the salt. Just give it a quick whisk until everything is nicely distributed. This helps make sure your blondies rise evenly and have that perfect flavor balance.
Incorporating Dry into Wet Ingredients
Now, it’s time to bring those worlds together! Gradually add your dry flour mixture into the wet butter and sugar mixture. Mix until everything is *just* combined. And here’s the super important part: do NOT overmix! Seriously, stop stirring as soon as you don’t see any big streaks of flour. Overmixing makes blondies tough, and we want chewy, remember?
Folding in the Caramel and Pretzel Goodness
This is where we add the fun stuff! Gently fold in your caramel bits and those chopped pretzels. You want to make sure they’re spread out evenly throughout the batter so you get that salty-sweet crunch in every single bite. Don’t beat them in; just a gentle fold will do the trick!
Baking Your Salted Caramel Pretzel Blondies
Spread your glorious batter evenly into that prepared pan. Now for the crowning glory: sprinkle the top generously with flaky sea salt. Trust me on this – it makes all the difference! Pop it into your preheated oven and bake for about 25-30 minutes. You’re looking for the edges to be golden brown and a toothpick inserted near the center to come out with moist crumbs attached. We want moist, not raw batter!
Cooling and Cutting for Perfect Servings
This is probably the hardest part – waiting! You absolutely have to let the blondies cool completely in the pan. If you try to cut them while they’re hot, they’ll just fall apart. Patience, my friends! Once they’re totally cool, you can lift them out using the parchment paper and slice them into squares. Your amazing creations are ready to be devoured!
Tips for Perfect Salted Caramel Pretzel Blondies
Okay, so you’ve got the recipe, you’ve got the ingredients, but you want to make sure these blondies are just *chef’s kiss* perfect? I’ve got a few little tricks up my sleeve that have helped me get them just right every time. These aren’t super complicated, just little things that make a big difference in the final chew, crunch, and yumminess!
First off, don’t skimp on the flaky sea salt on top! I know they’re called Salted Caramel Pretzel Blondies, but seriously, that final sprinkle is what takes them from “really good” to “O-M-G, I need another one RIGHT NOW.” It’s not just for show; it really cuts through the sweetness and makes all those flavors pop. My secret? I go a little heavy-handed with it!
Also, pay attention to those pretzels. I like to chop them up myself because I can control the size of the pieces. You want some smaller bits and a few chunkier pieces to get that varied crunch. If you just toss in whole mini pretzels, they can be a bit much. And for goodness sake, don’t overmix the batter once you add the flour! I know I said it before, but it’s SO important for keeping them chewy instead of cakey or, worse, tough. Just mix until they’re *barely* combined. Seriously, stop just before you think you should.
And if you want that extra gooey caramel situation, here’s a little tip: maybe bake them for just a minute or two less than the recipe calls for. Just watch them closely! You’re aiming for those moist crumbs on the toothpick, not a totally clean one. It’s a fine line, but oh-so-worth it for that molten caramel center. You can always check out another favorite blondie recipe for comparison, too!
Ingredient Notes and Substitutions
Okay, let’s chat about these ingredients for our Salted Caramel Pretzel Blondies for just a sec. Sometimes you might be missing something, or maybe you just want to jazz things up a bit! So, a few quick notes:
Those caramel bits? They’re pretty standard, but if you can’t find them, you could try roughly chopping up a few caramel candies (like Kraft caramels) – just make sure they’re soft enough to melt. For the pretzels, honestly, any kind works! Regular hard pretzels, rods, even those pretzel crisps will give you that awesome salty crunch. Just make sure they’re chopped up into bite-sized pieces so you get them in every mouthful. And the flaky sea salt on top? Really, don’t skip it! But if you absolutely must, a little bit of regular salt sprinkled fine will still do the job. It just won’t have that lovely sparkle and pop!
Frequently Asked Questions About Salted Caramel Pretzel Blondies
Got questions about these glorious blondies? I’ve got answers! Here are some of the things folks usually ask:
Can I make these blondies ahead of time?
Oh, absolutely! These Salted Caramel Pretzel Blondies are actually even better the next day. The flavors meld together, and they get that perfect chewy texture. Just let them cool completely, then store them.
How should I store leftover Salted Caramel Pretzel Blondies?
For the best results, store your cooled blondies in an airtight container at room temperature. They’ll stay yummy and chewy for up to 3 days. Honestly, though, they rarely last that long!
Can I use different types of pretzels?
Yep, you sure can! I love using regular hard pretzels because they give a great crunch, but feel free to experiment. Pretzel rods or even sticks would work, just make sure to chop them up so you get that salty goodness in every bite.
What if I don’t have caramel bits?
No worries! If you can’t find caramel bits, you can totally chop up some soft caramel candies (like the chewy ones wrapped in wax paper). Just make sure they’re soft enough to melt nicely into those gooey pockets. It’ll be just as delicious!
Estimated Nutritional Information
Okay, so when you’re diving into these incredible Salted Caramel Pretzel Blondies, it’s good to have a general idea of what you’re getting into! Remember, these are just estimates, because of course, how you measure, the exact ingredients you use, and even how big you cut your blondies, can change things up a bit. But generally, you’re looking at about 250 calories per blondie. You also get around 13g of fat (with about 8g of that being saturated), roughly 30g of carbs, and about 3g of protein. It’s a fantastic sweet and salty treat that’s totally worth it!
Share Your Salted Caramel Pretzel Blondies Creations!
Alright, now it’s YOUR turn! I absolutely LOVE seeing your baking adventures. Did you make these Salted Caramel Pretzel Blondies? Did you try any fun variations? Snap a pic and share it below in the comments, or tell me all about your experience! I’d be thrilled to hear how they turned out for you! You can even reach out to me directly through my handy contact form if you have questions or want to share more details!
And hey, if you loved them (which I’m pretty sure you will!), please consider giving them a star rating. It really helps other bakers find the recipe!
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Salted Caramel Pretzel Blondies
- Total Time: 45 min
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Chewy blondies with a sweet and salty crunch.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel bits
- 1 cup chopped pretzels
- Flaky sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the caramel bits and chopped pretzels.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the top generously with flaky sea salt.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For an extra gooey center, bake for a few minutes less.
- Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Salted Caramel Pretzel Blondies, chewy blondies, sweet and salty, caramel, pretzels, easy dessert, baking recipe