I love making these Salted Caramel Pretzel Blondies when I want something rich, chewy, and a little bit salty to balance the sweetness. The combination of buttery blondie batter, gooey caramel, and crunchy pretzels creates a dessert that feels both comforting and indulgent. I often make these for gatherings, and they never last long.
Why You’ll Love This Recipe
I like this recipe because it’s easy to make with simple pantry ingredients and no complicated steps. I enjoy how the sweet caramel pairs with the salty pretzels, giving every bite a perfect balance of flavors. I also appreciate that these blondies stay soft and chewy for days, making them great for baking ahead.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, melted
1 1/2 cups brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed pretzels
1 cup caramel sauce, plus extra for drizzling
Flaky sea salt for topping
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking pan with parchment paper. In a large bowl, I mix the melted butter and brown sugar until smooth. I then add the eggs and vanilla extract, stirring until everything is well combined.
In a separate bowl, I mix the flour, baking powder, and salt. I gradually fold the dry ingredients into the wet mixture until just combined. I gently stir in the crushed pretzels, making sure they are evenly distributed.
I spread half of the batter into the prepared pan, drizzle caramel sauce over it, then top with the remaining batter. I add a little more caramel on top and lightly swirl it with a knife. I finish with a sprinkle of flaky sea salt and bake for about 30–35 minutes, until the edges are set and the center is just slightly soft.
Servings And Timing
I usually cut this recipe into 12 generous blondies. Preparation takes me about 15 minutes, and baking time is around 30–35 minutes. I let them cool for at least 20 minutes before slicing so they hold their shape.
Storage/Reheating
I store these blondies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to a week. To reheat, I warm a piece in the microwave for about 10–15 seconds to soften the caramel and bring back that fresh-baked texture.
FAQs
Can I use store-bought caramel sauce?
I often use store-bought caramel sauce for convenience, and it works perfectly in this recipe.
Can I make these blondies ahead of time?
I like making them a day in advance because the flavors deepen and the texture stays chewy.
What type of pretzels work best?
I usually use classic salted pretzel twists or sticks, crushed slightly for even distribution.
Can I freeze these blondies?
I freeze them in an airtight container for up to 2 months and thaw them at room temperature before serving.
How do I know when the blondies are done?
I look for set edges and a slightly soft center; a toothpick should come out with a few moist crumbs.
Conclusion
I find these Salted Caramel Pretzel Blondies to be the perfect mix of sweet, salty, and chewy. They’re easy to prepare, satisfying to eat, and always a hit whenever I share them. This is one of those recipes I come back to whenever I want a reliable and crowd-pleasing dessert.
