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- 1 cup unsalted butter, melted - 1 cup brown sugar, packed - ½ cup granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup pretzel pieces, roughly crushed - 1 cup caramel sauce, store-bought or homemade - ½ cup chocolate chips (optional) - Sea salt flakes for topping For the best taste, I recommend using brands known for quality. - Butter: Land O’Lakes or Challenge for rich flavor. - Sugars: Domino or C&H for consistent sweetness. - Vanilla Extract: Nielsen-Massey for pure vanilla goodness. - Flour: King Arthur Flour for reliable baking. - Caramel Sauce: Smucker’s or homemade for that perfect drizzle. You can make this recipe fit your needs. Here are some swaps: - Butter: Use coconut oil for a dairy-free option. - Sugars: Replace granulated sugar with coconut sugar for a healthier choice. - Eggs: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for a vegan version. - Flour: Swap all-purpose flour with gluten-free flour for a gluten-free treat. - Pretzels: Use gluten-free pretzels to maintain the gluten-free status. These changes keep the taste while fitting different diets. Enjoy making these bars your own! Start by heating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13 inch baking pan. Grease it lightly and line it with parchment paper. Leave some paper hanging over the edges. This will help you lift the blondies out later. In a large bowl, combine 1 cup of melted unsalted butter, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Whisk them together until smooth. This mix should look glossy. Now, add 3 large eggs, one at a time. Make sure to whisk well after each egg. Finally, stir in 2 teaspoons of vanilla extract until it blends fully. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix these dry ingredients into the wet mixture. Stir until just combined; do not overmix. Now, gently fold in 1 cup of crushed pretzel pieces. If you want, add ½ cup of chocolate chips for extra taste. Pour half of the batter into the prepared baking pan. Spread it evenly across the bottom. Next, drizzle half of the caramel sauce over this layer. Carefully spoon the rest of the batter on top and spread it out gently. Then, drizzle the rest of the caramel sauce over the batter. Use a knife to swirl it for a nice marbled look. Place the pan in the preheated oven. Bake for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs. Once baked, let the blondies cool in the pan for about 10 minutes. After that, lift them out using the parchment paper and let them cool completely on a wire rack before cutting into bars. To get soft and chewy blondies, use melted butter. This helps keep them moist. Mix the sugars well with the butter. You want a smooth and creamy mix. When you add the flour, don’t overmix. Stir just until you see no flour. This keeps the blondies light and tender. Start with sugar and heat it slowly. Stir it often to avoid burning. Once it melts, add butter and cream. Mix it until smooth. If you want a richer flavor, add a pinch of sea salt. You can make the sauce ahead of time and store it in the fridge. Just warm it up before you use it. Keep an eye on your baking time. Check for doneness at 25 minutes. If a toothpick comes out with a few moist crumbs, they are ready. If they bake too long, they will dry out. Remember to let them cool in the pan for a bit. This helps them stay soft as they cool. {{image_2}} You can make your blondie bars even better by adding nuts. Chopped pecans or walnuts give a nice crunch. You can also use different types of chocolate. Dark chocolate adds a rich flavor, while white chocolate gives a sweet touch. Mix and match until you find your favorite combo. If you need a gluten-free treat, use almond flour or a gluten-free blend. Just swap the all-purpose flour in the recipe. The bars will still be soft and tasty. Keep an eye on the baking time, as gluten-free flour may change the texture a bit. Want to change the flavor? Try adding almond or coconut extract to the batter. You can also top the bars with crushed pretzels, nuts, or drizzles of extra caramel. These small changes can make a big difference. Don’t be afraid to get creative and make it your own! To keep your blondies fresh, store them in an airtight container. Line the container with parchment paper. This helps avoid sticking. Place the blondies in a single layer. If you need more than one layer, add more parchment paper in between. This keeps them from squishing together. Store them at room temperature for easy access. Freezing blondies is simple. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped blondies in a freezer-safe bag. Make sure to remove extra air before sealing. You can freeze them for up to three months. When you want to enjoy one, just take it out and let it thaw at room temperature. When stored properly, blondies last about one week at room temperature. You can also keep them in the fridge for longer freshness. If you serve them cold, they taste great. For a warm treat, pop them in the microwave for a few seconds. Just be careful not to overheat them. The warm caramel will melt in your mouth! Yes, you can use salted pretzels if you like. Just remember to lower the salt in the recipe. Salted pretzels add a nice crunch and a salty kick. This makes the sweet caramel even better. You might enjoy the extra flavor they bring. The blondies are done when a toothpick comes out with a few moist crumbs. This means they are baked just right. If the toothpick is clean, the blondies might be overcooked. They will also look slightly golden on the edges. Let them cool slightly before cutting. These blondie bars go great with ice cream or whipped cream. A scoop of vanilla ice cream on top adds a creamy touch. Other desserts like brownies or cookies also work well. You can even serve them with fresh fruit for a nice balance. Yes, you can make these bars ahead of time. They taste great the next day too! Just store them in an airtight container. You can also freeze them for longer storage. They will still taste yummy when thawed. In this blog post, we explored how to make Salted Caramel Pretzel Blondie Bars step by step. We covered essential ingredients, including top brands and substitutes for dietary needs. I shared tips for texture and homemade caramel. You learned about fun variations and storage tips for these tasty treats. Remember, the key to success is careful prep and knowing your oven. Try these blondies for a delightful treat, and enjoy experimenting with your own flavors. Happy baking!

Salted Caramel Pretzel Blondie Bars

Indulge in the sweet and salty delight of Salted Caramel Pretzel Blondie Bars! This easy recipe combines buttery blondies with crunchy pretzels and rich caramel for a heavenly treat. Perfect for sharing at gatherings or simply satisfying your sweet cravings, these bars are a must-try. Ready to elevate your dessert game? Click through for the full recipe and make these delicious blondies today!
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar, packed

½ cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup pretzel pieces (roughly crushed)

1 cup caramel sauce (store-bought or homemade)

½ cup chocolate chips (optional, for extra richness)

Sea salt flakes for topping

Instructions
 

Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until smooth and well combined.

      Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Fold in the crushed pretzels and chocolate chips (if using) until evenly distributed throughout the batter.

            Pour half of the batter into the prepared baking pan, smoothing it out evenly. Drizzle half of the caramel sauce over the batter.

              Carefully spoon the remaining batter over the caramel layer and gently spread it out. Drizzle the rest of the caramel sauce on top, swirl it slightly with a knife for a marbled effect.

                Sprinkle a few sea salt flakes over the top for contrast.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

                    Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into bars.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-16 bars