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I am so excited to share this Salted Caramel Pretzel Blondies Recipe with you because it blends everything I love in a dessert: sweet, salty, crunchy, and gooey in just the right balance. When I first made these blondies, the combination of rich salted caramel sauce, buttery blondie base, crunchy pretzels, and melty chocolate chips won me over immediately. They quickly became my go-to treat for gatherings or when I want a special pick-me-up. I’m confident you’ll adore them just as much as I do.
Why You’ll Love This Salted Caramel Pretzel Blondies Recipe
What makes this recipe truly stand out for me is its incredible flavor profile that hits all the right notes. The salted caramel sauce offers a luscious, buttery sweetness with just a pinch of sea salt that perfectly balances the rich brown sugar and smooth chocolate chips inside the blondies. Then the pretzels contribute that unexpected, delightful crunch and salty punch that keeps you coming back for one more bite. It’s like a little symphony of textures and tastes in every square.
Beyond the amazing taste, I love how straightforward this Salted Caramel Pretzel Blondies Recipe is to prepare. The ingredients are simple pantry staples, and the salted caramel sauce is surprisingly easy to make from scratch if you want your homemade touch. Plus, baking these blondies doesn’t require any fancy equipment or complicated techniques. The recipe yields a generous 16 servings, making it perfect for sharing at family get-togethers, casual parties, or even as a stunning dessert for weeknight dinners. Trust me, these blondies never fail to impress!
Ingredients You’ll Need
All the ingredients for this recipe are simple but essential — each one brings something special to the table, whether it’s flavor, texture, or that gorgeous golden color you see in the finished blondies.
- Granulated sugar: This forms the base of the salted caramel sauce providing sweetness and that beautiful amber color when melted.
- Unsalted butter: Butter is used both in the caramel sauce and the blondie batter, giving a rich, silky texture and deep flavor.
- Heavy whipping cream: Slightly warmed, it makes the caramel sauce luxuriously smooth and creamy.
- Fine sea salt: Adds a subtle but important salty contrast in the sauce and sprinkled on top for an extra kick.
- All purpose flour: The sturdy backbone of the blondies providing structure and that tender crumb.
- Baking powder: Just a touch helps the blondies rise evenly without making them cakey.
- Light brown sugar: Gives the blondies a moist texture and a deep caramel flavor that pairs perfectly with the salted caramel.
- Large egg: Binds everything together for a smooth batter and perfect chewiness.
- Vanilla bean paste or extract: Enhances all the flavors with warm vanilla notes.
- Mini pretzel twists: Roughly chopped to distribute throughout the blondies, adding crunch and salty goodness.
- Chocolate chips: Melty pockets of sweetness scattered inside and extra for garnish on top.
- Salted caramel sauce: Either homemade from the recipe below or store-bought, this is the crown jewel drizzled over the finished blondies.
Directions
Step 1: Make the salted caramel sauce first. In a medium saucepan (preferably not non-stick), heat 1 cup of granulated sugar over medium heat. Stir constantly with a rubber spatula to keep the sugar moving and prevent it from sticking to the pan.
Step 2: The sugar will begin to clump, then slowly start melting into a golden amber color—be patient and keep stirring carefully.
Step 3: Once the sugar has completely melted, turn the heat to low and quickly whisk in 6 tablespoons of unsalted butter. Whisking fast helps smooth the texture as you calm the bubbling sugar.
Step 4: Slowly pour in ½ cup of slightly warmed heavy whipping cream while continuing to whisk. Then add ½ teaspoon of fine sea salt and turn the heat back to medium, whisking until the sauce is smooth and bubbling gently.
Step 5: Remove the caramel from heat and let it cool for about one minute before transferring to a heatproof container to cool further.
Step 6: Preheat your oven to 350°F and prepare an 8×8-inch baking pan by spraying with nonstick cooking spray and lining it with parchment paper so you can lift the blondies out easily later.
Step 7: Melt 1 cup of unsalted butter in a small saucepan over medium heat, then set aside to cool slightly.
Step 8: In a medium bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt. Set this dry mix aside.
Step 9: In a large bowl, whisk the melted butter with ¾ cup light brown sugar, 1 large egg, and 2 teaspoons vanilla bean paste until fully combined and smooth.
Step 10: Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix or the blondies might get tough.
Step 11: Fold in 1 cup chopped mini pretzel twists and 1 cup chocolate chips with a rubber spatula, distributing them evenly throughout the batter.
Step 12: Pour the batter into your prepared pan, smoothing the top with your spatula for an even layer.
Step 13: Bake for about 35 to 45 minutes but start checking at 25 minutes to prevent over-browning. If the top browns too quickly, cover loosely with foil. A toothpick inserted should come out clean or with a few moist crumbs.
Step 14: Once baked, remove from the oven and let the blondies cool fully in the pan before topping.
Step 15: Drizzle the cooled salted caramel sauce generously over the blondies.
Step 16: Garnish with 16 whole mini pretzel twists, additional chocolate chips, and a light sprinkle of sea salt for that final gourmet touch.
Step 17: Use the parchment paper edges to lift the blondies from the pan and cut into 16 even squares. Serve and enjoy!
Servings and Timing
This Salted Caramel Pretzel Blondies Recipe yields 16 delicious servings, perfect for sharing with friends or treating yourself throughout the week. It takes about 15 minutes to prep the ingredients and make the caramel sauce, with an additional 35 to 45 minutes baking time. Including cooling and garnishing, plan for about 50 minutes total from start to finish. Keep in mind, allowing the blondies to fully cool before cutting is important to achieve clean slices and maintain their luscious texture.
How to Serve This Salted Caramel Pretzel Blondies Recipe
Serving these blondies is almost as fun as baking them. I love to serve them at room temperature so the salted caramel drizzle stays slightly viscous but not too runny. They also taste fabulous slightly warmed, especially if you add a scoop of vanilla ice cream on the side for an indulgent dessert experience. For a casual snack, they’re perfect just as they are — rich, sweet, salty, and utterly satisfying.
Presentation-wise, I find that arranging the blondies on a rustic wooden board or a simple white platter really lets their golden color and glossy caramel topping shine. Garnishing with extra pretzels and chocolate chips right before serving adds that playful, inviting touch. If you want to go all out, a sprinkle of flaky sea salt elevates the flavors even more and makes for a perfect bite every time.
When it comes to drinks, I can never resist pairing these blondies with a freshly brewed latte or a chilled glass of milk. For grown-up occasions or holiday gatherings, a semi-sweet red wine like a Zinfandel or a creamy caramel-flavored cocktail complements the dessert beautifully. Whether for a cozy weeknight treat, a festive party, or a potluck showstopper, this recipe makes every occasion a little sweeter.
Variations
One of the reasons I adore this Salted Caramel Pretzel Blondies Recipe is how versatile it is. If you want to switch things up, you can substitute the all-purpose flour for a gluten-free blend without sacrificing texture. Vegan adaptations are possible too by swapping butter for vegan margarine, and using a flax egg in place of the large egg.
For different flavor twists, I sometimes swap mini pretzels for chopped nuts like pecans or walnuts, which add a different crunch. You can also try dark chocolate or white chocolate chips instead of semi-sweet for a fun flavor change, or add a pinch of cinnamon or espresso powder to the batter for a subtle spice undertone. If you’re in a hurry, you can even melt the caramel sauce into the batter before baking for a marbled effect, though I personally love drizzling it after for that fresh, glossy finish.
If you prefer a chewier blondie, try baking at a slightly lower temperature for a few extra minutes or pulling them out when just set but still soft in the center. Alternatively, for a cakier texture, increase the baking powder by a bit and add a splash of milk to the batter. Every change brings you a unique blondie experience, so feel free to experiment and find your favorite!
Storage and Reheating
Storing Leftovers
Leftover salted caramel pretzel blondies store wonderfully in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, you can refrigerate them for up to a week—just be sure to bring them back to room temperature or warm slightly before serving to bring back their soft, tender crumb. Using parchment paper between layers when stacking the blondies helps prevent sticking.
Freezing
These blondies freeze beautifully. To freeze, wrap individual squares tightly in plastic wrap and then place them in a freezer-safe container or zip-top bag. They’ll keep well frozen for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge, then warm a little in the microwave or enjoy at room temperature. This is a great way to prep ahead for events or bake in bulk and save for later cravings.
Reheating
The best way to reheat leftover blondies is to warm them gently in the microwave for about 15 to 20 seconds, allowing the caramel and chocolate chips to soften just enough without drying out the blondie. Avoid reheating in the oven unless wrapped well, as the heat can dry them out quickly. If you freeze them, thaw fully first before reheating. A dollop of whipped cream or a scoop of ice cream on top after reheating is a wonderful way to revive their lusciousness.
FAQs
Can I use store-bought caramel sauce instead of making it from scratch?
Absolutely! While the homemade salted caramel sauce is delicious and surprisingly easy to make, using a high-quality store-bought salted caramel sauce can save you time without sacrificing much flavor. Just warm it slightly before drizzling for the best texture.
What if I don’t have pretzels? Can I substitute something else?
If you don’t have pretzels on hand, chopped nuts such as pecans, walnuts, or almonds make a great substitute. They’ll add a different kind of crunch and complement the caramel and chocolate well. You can also try crushed graham crackers for a slightly different texture and flavor.
How can I tell when the blondies are perfectly baked?
The blondies are done when the edges are set and pulling away slightly from the pan, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be lightly golden but not overly browned. Keep an eye from 25 minutes onward to avoid overbaking.
Is it possible to make this recipe gluten-free or vegan?
Yes! For gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. For a vegan version, replace butter with vegan margarine or coconut oil, the egg with a flax egg or applesauce, and use dairy-free cream and chocolate chips. The texture will be slightly different but still delicious.
Can these blondies be frozen before baking?
I don’t recommend freezing the batter before baking because the texture may be affected. However, the baked blondies freeze excellent and keep their flavor and texture well once thawed and reheated gently.
Conclusion
I genuinely hope you give this Salted Caramel Pretzel Blondies Recipe a try — it’s one of those comforting, irresistible treats that always brings a smile to my face. Whether you’re making it for a crowd or just indulging in a bit of sweet self-care, the combination of gooey caramel, crunchy pretzels, and rich chocolate is simply magic. Happy baking and enjoy every delicious bite!
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