Salted Caramel Pretzel Blondies
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Salted Caramel Pretzel Blondies are loaded with caramel, salty pretzels, and baked until soft and chewy. Top with a scoop of vanilla ice cream or more salted caramel sauce for a decadent dessert!
Salted Caramel Pretzel Blondies
If salty and sweet desserts are your thing, then this salted caramel blondies recipe was made for you.
A little sweet, a little salty, loaded with ribbons of caramel and crunchy pretzel pieces.
The result? A soft, chewy, yet slightly crunchy blondie. Buttery, rich, brown sugar-y and loaded with flavor. It really is the ultimate dessert.
Top these sea salt caramel bars with more caramel sauce and a big scoop (or three) of vanilla ice cream and you’ll take this dessert to a whole new level.
Whether you’re looking for a dessert for a crowd, your family, or just for yourself, these caramel blondies will hit the spot!
Ingredients in Salted Caramel Pretzel Blondies:
- Unsalted butter
- Brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Baking powder
- Salt
- Pretzels
- Salted caramel topping (jarred or homemade)
How to Make Salted Caramel Blondies:
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Preheat oven to 350°F. Lightly grease a 9-inch cast iron skillet (or a 9-inch baking pan) with cooking spray. Set aside.
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In a large bowl, beat melted butter, brown sugar, and eggs with a hand mixer or stand mixer with fitted paddle attachment at medium speed until combined, about 3-4 minutes, stopping to scrape sides of bowl. Stir in vanilla.
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In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in 1 cup pretzels.
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Press half of batter into prepared skillet. Pour ¾ cup of salted caramel over batter and then swirl with a wooden pick or butter knife. Gently spread remaining batter into skillet. Top with remaining pretzels.
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Bake for 25-28 minutes, or until a toothpick inserted into center comes out clean. If blondies start to brown too quickly, cover loosely with foil. Drizzle with ¼ cup salted caramel sauce before serving, if desired.
Are Blondies Supposed to be Gooey?
Yes! The blondies are supposed to be gooey and slightly underbaked in the middle, giving it that soft and chewy texture.
Why are My Blondies Dry?
Be careful not to over-bake these bars, which will result in a dry and crumbly texture. We’re looking for soft and gooey, so it’s important to keep an eye on the oven time.
How Do I Know When My Blondies are Done?
The blondies will start to pull away from the edges of the pan and the top will be lightly browned. You can also check by inserting a toothpick into the center. If it comes out mostly clean, the blondies are done.
What Kind of Caramel Should I Use?
Any kind of good quality caramel sauce will work. If using a jarred kind, I like this one. If you can’t find a salted caramel version, just add a pinch of salt when using in these salted caramel blondies bars. And if you want a homemade version, my salted caramel sauce is incredibly easy and incredibly delicious.
How to Store Blondie Bars:
Blondies will keep in an airtight container at room temperature for up to five days.
Tips for Making the Best Salted Caramel Blondies:
- For easy clean-up, line your skillet or pan with aluminum foil or parchment paper.
- When beating the butter, brown sugar and eggs, be sure to mix well, about 3-4 minutes. I recommend using a stand mixer for ease, but a hand mixer also works well.
- When adding the caramel to the blondies, be careful not to get too close to the edge of the pan. If doing so, the caramel will spread and cause a sticky mess on your pan (this won’t affect the taste, it will just make your pan harder to clean).
Looking for More Easy Desserts? I’ve Got You Covered!
- Vanilla Mug Cake
- Easy Banana Cobbler
- Strawberry Shortcake Puffs
- No Bake Snickers Peanut Butter Bars
- Banana Bread Scones
- One Bowl Brownies
Salted Caramel Pretzel Blondies
Ingredients
- ¾ cup unsalted butter, (melted)
- 1½ cups packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 2¼ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups pretzels , (chopped and divided)
- 1 cup salted caramel topping, (homemade or jarred)
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch cast iron skillet (or a 9-inch baking pan) with cooking spray. Set aside.
- In a large bowl, beat melted butter, brown sugar, and eggs with a hand mixer or stand mixer with fitted paddle attachment at medium speed until combined, about 3-4 minutes, stopping to scrape sides of bowl. Stir in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in 1 cup pretzels.
- Press half of batter into prepared skillet. Pour ¾ cup of salted caramel over batter and then swirl with a wooden pick or butter knife. Gently spread remaining batter into skillet. Top with remaining pretzels.
- Bake for 25-28 minutes, or until a toothpick inserted into center comes out clean. If blondies start to brown too quickly, cover loosely with foil. Drizzle with ¼ cup salted caramel sauce before serving, if desired.
Notes
- Blondies will keep in an airtight container at room temperature for up to five days.
- See my tips and tricks for making these Salted Caramel Pretzel Blondies above the recipe box.
- Recipe from Cast Iron Comfort Food magazine - 2017
