Sweet and crunchy pretzel bars that are so good, you’ll want to double the batch!

Salted Caramel Pretzel Blondies - Sweet and crunchy pretzel bars that are so good, you'll want to double the batch!

Ever since I was a kid, I never had much of a sweet tooth. It may have been because my mother never let me near any kind of chocolate, candy or soda. But growing up, or actually in the last 2 years, I’ve discovered the world of salted caramel, and boy have I been missing out.

So when I saw these salted caramel pretzel blondies over at Averie Cooks, I just knew I had to make them immediately for The Leftovers Club. I mean, I have a lot of lost time to make up for, right?

Now about these blondies – they not only came together so quickly (they don’t even require a mixer!) but it actually takes almost no effort to put together. And just after 30 minutes of baking, you’ll have the most wonderfully soft yet crunchy bars, oozing with sticky, caramel goodness. It’s a blend of so many textures and flavors, leaving you wanting more and more, so don’t blame me if you happen to finish the entire pan yourself!

Salted Caramel Pretzel Blondies

Sweet and crunchy pretzel bars that are so good, you’ll want to double the batch!

10 minutes30 minutes

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup broken mini pretzels
  • 1/4 cup salted caramel sauce, plus more for drizzling
  • Kosher salt, for sprinkling, optional

Directions:

  1. Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray; then line baking dish with parchment paper.
  2. In a large bowl, whisk together butter, brown sugar, egg and vanilla. Add flour, stirring just until incorporated. Add pretzels and gently toss to combine.
  3. Spread batter into prepared baking dish and drizzle with caramel sauce.
  4. Place into oven and bake for 28-32 minutes, or until a tester inserted in the center comes out clean.
  5. Remove from oven and cool on a wire rack. Drizzle with caramel sauce and sprinkle with salt, if desired.
  6. Let cool completely before cutting into bars.

Adapted from Averie Cooks.

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