Salted Caramel Pretzel Blondies

Imagine biting into a golden, buttery bar that crackles slightly on top, gives way to a soft and chewy center, and bursts with layers of sweet and salty bliss. That’s what you get with Salted Caramel Pretzel Blondies—where the rich warmth of brown sugar meets the decadent swirl of caramel and the satisfying crunch of pretzels. Each bite is a little celebration of texture and taste, perfect for sharing… or not.

Behind the Recipe

This recipe was born during a late-night baking adventure when all I had was a half-empty jar of caramel, a bag of pretzels, and a craving for something indulgent. What started as an experiment turned into a full-on obsession. These blondies strike the perfect balance between gooey and crispy, salty and sweet, classic and unexpected.

Recipe Origin or Trivia

Blondies, often referred to as the “vanilla” version of brownies, date back to the late 19th century—long before chocolate brownies became a staple. Their signature flavor comes from brown sugar and butter, giving them a butterscotch-like richness. The addition of pretzels and caramel brings in a modern twist, drawing inspiration from American snack culture, where salty-sweet combinations reign supreme.

Why You’ll Love Salted Caramel Pretzel Blondies

This treat ticks all the boxes for dessert lovers:

Versatile: Perfect for bake sales, lunchbox treats, or decadent desserts.

Budget-Friendly: Uses common pantry ingredients you probably already have.

Quick and Easy: No mixer needed—just one bowl and a few steps.

Customizable: Add chocolate chips, nuts, or switch up the toppings.

Crowd-Pleasing: That sweet-salty combo is always a winner with guests.

Make-Ahead Friendly: Stays fresh for days and freezes well.

Great for Leftovers: Enjoy them straight from the fridge or warmed up with ice cream.

Print

Chef’s Pro Tips for Perfect Results

Want your blondies to impress every time? Try these tips:

1. Don’t Overmix: Stir just until the flour disappears for a tender crumb.
2. Use Room Temp Ingredients: Butter and eggs mix better and give an even texture.
3. Slightly Undercook: The blondies continue to cook in the pan—this keeps them gooey.
4. Line Your Pan: Parchment paper makes for easy lifting and clean edges.
5. Press in Toppings Gently: So pretzels and caramel stay visible and don’t sink.

Kitchen Tools You’ll Need

No fancy gadgets needed—just these basics:

Mixing Bowl: To bring your batter together with ease.

Whisk or Spoon: For combining the wet and dry ingredients.

8×8-inch Baking Pan: The perfect size for thick, chewy bars.

Parchment Paper: For clean removal and easy cutting.

Measuring Cups and Spoons: Accuracy is key in baking!

Ingredients in Salted Caramel Pretzel Blondies

Each ingredient is doing its part to create magic in every bite:

1. Unsalted Butter: 1/2 cup (1 stick), melted. Adds richness and chewiness.
2. Brown Sugar: 1 cup, packed. Deep molasses flavor and moisture.
3. Egg: 1 large. Binds everything and adds richness.
4. Vanilla Extract: 1 teaspoon. Enhances all the sweet flavors.
5. All-Purpose Flour: 1 cup. Provides structure without being too cakey.
6. Salt: 1/4 teaspoon. Balances the sweetness.
7. Mini Pretzels: 1 cup, roughly chopped. Adds salty crunch and visual flair.
8. Caramel Sauce: 1/2 cup, plus extra for drizzling. Gooey sweetness in every bite.
9. Flaky Sea Salt: For garnish. A finishing touch that makes flavors pop.

Ingredient Substitutions

In a pinch? Here are some easy swaps:

Brown Sugar: Use white sugar plus a tablespoon of molasses.

Unsalted Butter: Salted butter works—just reduce added salt slightly.

Mini Pretzels: Crushed potato chips or nuts offer similar crunch.

Caramel Sauce: Try dulce de leche or butterscotch sauce.

Ingredient Spotlight

Brown Sugar: This unassuming pantry staple gives blondies their signature depth, moisture, and soft, chewy bite.

Pretzels: Not just for snacking, they add texture and a salty contrast that elevates the sweetness.

Instructions for Making Salted Caramel Pretzel Blondies

Ready to get baking? Here’s the step-by-step to blondie bliss:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk together melted butter and brown sugar. Add the egg and vanilla, whisking until smooth. Stir in flour and salt just until combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan, smoothing the top evenly with a spatula.
4. Assemble the Dish:
   Press chopped pretzels gently into the surface. Drizzle caramel sauce over the top in a zigzag pattern.
5. Cook to Perfection:
   Bake for 22–25 minutes, or until the edges are golden and the center is just set.
6. Finishing Touches:
   While still warm, sprinkle with flaky sea salt. Let cool completely in the pan before slicing.
7. Serve and Enjoy:
   Cut into squares and serve as is, or warm slightly and top with a scoop of vanilla ice cream.

Texture & Flavor Secrets

These blondies are all about contrast—the soft, chewy middle against crisp edges, the buttery base meeting a salty crunch, and gooey caramel ribbons swirling through it all. The flavors are rich but balanced, sweet but never cloying, thanks to that hint of salt.

Cooking Tips & Tricks

Keep your baking game strong with these extra tips:

• Use light brown sugar for a milder molasses flavor.
• Don’t skip the cooling—blondies firm up as they rest.
• Double the recipe and use a 9×13 pan for a crowd.

What to Avoid

Here’s how to dodge common baking blunders:

• Overbaking: Leads to dry, crumbly bars.
• Skipping parchment: Makes removal messy and uneven.
• Pouring too much caramel: Can cause soggy spots.

Nutrition Facts

Servings: 9 large squares
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can make these blondies a day in advance—just store them tightly wrapped at room temperature. They’ll stay fresh for 3–4 days. For longer storage, freeze individually wrapped bars and thaw at room temperature. A quick zap in the microwave brings them back to warm, gooey perfection.

How to Serve Salted Caramel Pretzel Blondies

Serve them on a dessert platter with coffee, or warm with a scoop of vanilla or salted caramel ice cream. Add a fresh strawberry or two on the side for a color pop. For parties, cut them into bite-sized squares and drizzle with more caramel before serving.

Creative Leftover Transformations

Turn yesterday’s blondies into today’s new dessert:

• Blondie Sundae: Cube and layer with ice cream and whipped cream.
• Blondie Trifle: Crumble and layer with pudding and berries.
• Blondie Milkshake: Blend with ice cream and a splash of milk.

Additional Tips

Want to go even further? Try these:

• Add a handful of chocolate chips or butterscotch morsels.
• Swirl a spoonful of peanut butter into the batter.
• Sprinkle crushed pretzels on top post-bake for added crunch.

Make It a Showstopper

Presentation matters. Cut into neat squares and stack on a cake stand. Drizzle with warm caramel just before serving and top with a light dusting of sea salt flakes. A few whole pretzels artfully arranged around the plate takes it over the top.

Variations to Try

Mix it up with these creative spins:

• Peanut Butter Pretzel Blondies: Add 1/4 cup peanut butter to the batter.
• Chocolate Swirl Blondies: Swirl melted dark chocolate with the caramel.
• Butterscotch Crunch Blondies: Replace caramel with butterscotch chips.
• Coconut Caramel Blondies: Add shredded coconut for tropical flair.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

FAQ’s

Q1: Can I make these gluten-free?
A1: Yes, just use a quality gluten-free all-purpose flour blend.

Q2: What kind of caramel should I use?
A2: Store-bought or homemade both work, as long as it’s pourable.

Q3: Can I double the recipe?
A3: Absolutely—just bake in a 9×13-inch pan and increase time slightly.

Q4: How do I store leftovers?
A4: Keep them in an airtight container at room temperature or freeze them.

Q5: Can I use white sugar instead of brown?
A5: You can, but the flavor and texture will be less rich.

Q6: Are they supposed to be gooey in the middle?
A6: Yes! That’s part of their charm—just make sure they’re not raw.

Q7: Can I use caramel candies instead of sauce?
A7: Yes, chop them and mix into the batter or sprinkle on top.

Q8: What’s the best way to cut them cleanly?
A8: Let them cool completely and use a sharp knife, wiping between cuts.

Q9: Can I make this without pretzels?
A9: Of course—try chopped nuts or leave them out altogether.

Q10: Do I need a mixer?
A10: Nope! A whisk or spoon is all you need.

Conclusion

Whether you’re satisfying a sweet tooth, bringing a treat to a gathering, or just need something golden, gooey, and salty-sweet, these Salted Caramel Pretzel Blondies are ready to become your new favorite bake. Trust me, it’s worth every bite.

Watch How To Make Salted Caramel Pretzel Blondies