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This chewy salted caramel pretzel blondie is great for home bakers wanting a sweet and salty combo. The rich caramel swirls mix perfectly with crunchy pretzels, making it a tasty treat to share or enjoy on a lazy afternoon.
I whipped these up on a whim when I wanted something sweet with a little twist. They quickly became a favorite snack around my place, perfect for both everyday treats and special moments.
Essentials
- Butter unsalted: melted to blend smoothly and add creamy richness. Pick good quality butter for best taste
- Granulated sugar: balances out sweetness and helps the blondies hold their shape
- Brown sugar: brings in moisture plus a deeper caramel flavor. Fresh packed bags are best
- Eggs: hold everything together and add richness. Large fresh eggs work great
- Vanilla extract: boosts all the flavors, pure vanilla is preferred
- Flour all-purpose: builds the base. Sifting it avoids lumps and lightens the batter
- Baking soda and powder: give a nice lightness and tender crumb
- Salt: balances sweetness and amps up the pretzels and caramel. Use flaky sea salt on top for a finishing touch
- Pretzels crushed: provide the crunch and salty bite. Fresh or crispy store-bought crushed pretzels work
- Caramel sauce: shop-bought or homemade, a smooth, no-grain caramel is best for mixing in and flavor
- Flaky sea salt: sprinkle on top for texture and popping flavor. Dry, light flakes work best
Steps
- Heat The Oven
- Set your oven to 350°F. Grease a 13 by 9 inch baking dish or line it with parchment for easy clean-up and removal.
- Blend Wet Stuff
- Mix melted butter with both sugars in a big bowl. Whisk until nice and smooth. Add eggs one by one, mixing well each time. Stir in vanilla last. You’ll get a creamy, sweet mix.
- Mix Dry Ingredients
- Sift flour, baking powder, baking soda, and salt into another bowl. This keeps things lump-free and mixes them evenly.
- Put Wet And Dry Together
- Add dry mix bit by bit to the wet bowl. Fold gently using a spatula until just blended. Don’t overmix or it’ll mess with the texture.
- Stir In Pretzels
- Carefully fold the crushed pretzels into the batter to spread the crunch all around.
- Swirl In Caramel
- Pour half the batter into your pan, spread it out evenly. Drizzle half the caramel over it. Add the rest of the batter on top. Drizzle the rest of the caramel. Use a knife or skewer to gently swirl for a marbled look.
- Add Crunchy Toppings
- Scatter extra crushed pretzels on top for more crunch. Sprinkle with flaky sea salt for that perfect salty kick.
- Bake
- Put the pan in the oven and bake for 25 to 30 minutes. The edges should be golden. Check with a toothpick and it should come out with some moist crumbs. This keeps the blondies chewy.
- Cool Down
- Let blondies rest in the pan about 10 minutes. If you used parchment, lift them out and cool on a rack until fully cooled before slicing. This helps them hold together.
The salty and sweet combo really shines with good caramel sauce. I made these for a holiday party once and everyone wanted the secret because they loved the caramel pretzel crunch. That sprinkle of flaky sea salt on top is a small detail but it totally changes the flavor.
Storage Tips
Keep blondies in an airtight container at room temp for up to four days. For longer, freeze single pieces wrapped tightly in plastic and placed in a freezer bag for up to three months. Let frozen blondies thaw at room temp or warm them a bit in the microwave before eating.
Alternatives
Switch to vegan butter and egg replacers to make these vegan while keeping the flavor rich. Try white chocolate chips or butterscotch chips instead of caramel for a twist. Swap crushed pretzels for salted nuts for a new kind of crunch.
Serving Ideas
Serve a bit warm with vanilla ice cream for a rich treat. Pair it with coffee or a strong dark roast to balance sweetness. Cut into smaller squares for parties and sprinkle a little extra sea salt before serving.
The ideal salted caramel pretzel blondies come down to balance and care. Enjoy every chewy crunchy bite as a special treat.
Frequently Asked Cooking Questions
- → How can I get chewy blondies with pretzels?
Don’t overbake them. Watch for golden edges while keeping the center soft and a bit crumbly.
- → Can I add homemade caramel sauce?
You can. Just let it cool a bit before mixing it in so it won’t melt right away.
- → Which pretzels work best here?
Go for salted pretzels that are crunchy and broken into small pieces for the best taste and texture.
- → Is salted or unsalted butter better?
Unsalted butter is best if you want to control the salt. Or use salted butter and skip adding extra salt for a richer flavor.
- → What’s the best way to keep these blondies fresh?
Keep them in a sealed container at room temp for up to three days to keep them chewy and tasty.