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Salted Caramel Pretzel Blondies

Salty-and-sweet, soft and crunchy. If you enjoy contrasting flavors and textures, these easy blondies are just for you. The batter comes together in 5 minutes by hand and in one bowl. Bits of pretzels are baked in and add crunch and texture to bars that are otherwise smooth, rich, dense and so moist. Salted caramel sauce is used both before and after baking, creating bars that are oozing with buttery, sticky, caramely goodness and are perfect for any caramel fanatic.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 9
Calories: 292 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter melted (1 stick)
  • 1 large egg
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 2 cups mini pretzels measured loosely and crushed slightly
  • about 1/3 cup salted caramel sauce for drizzling before baking (I used Trader Joe's Fleur de Sel Caramel Sauce or make Caramel Sauce](https://www.loveveggiesandyoga.com/2011/06/dark-rum-caramel-sauce.html) or make [5-Minute Caramel Sauce
  • about 1/4 cup salted caramel sauce for drizzling after baking
  • coarse sea salt or kosher salt for sprinkling optional

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 1 minute. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and whisk vigorously to combine. Add the flour and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the pretzels (I crush them in the palm of my hand by squeezing them). Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife. Drizzle about 1/3 cup caramel sauce over the pan in a zig-zag pattern. Bake for about 28 to 32 minutes, or until center is just set. Watch the actual blondies/dough, not the caramel sauce, because it won't fully set. A toothpick should come out mostly clean if you can find a patch of dough to test without hitting a pretzel or caramel sauce. Don't overbake; these are meant to be gooey and firm up as they cool.
  2. Immediately after removing pan from oven, drizzle about 1/4 cup caramel sauce over the top in a zig-zag pattern, following the original zig-zag pattern if possible. Optionally, sprinkle with coarse salt to play up the salty-and-sweet contrast. Allow blondies to cool completely in pan and for caramel sauce to soak in somewhat before slicing and serving, at least one hour. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
  3. To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.

Nutrition Information

Serving 1 Calories 292kcal (15%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 48mg (16%) Sodium 313mg (13%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 292

% Daily Value*

Serving 1
Calories 292kcal 15%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 48mg 16%
Sodium 313mg 13%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.