Salted Caramel Blondies with Pretzels
These Salted Caramel Blondies with Pretzels are a heavenly mix of gooey caramel and crunchy pretzels!
Servings: 16 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter melted and cooled
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup Kraft Caramel Bits
- ¾ cup semisweet chocolate chips
- ¾ cup mini pretzel twists broken into coarse pieces
- Flaky sea salt optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a 9x13-inch baking pan with parchment paper, allowing for overhang on the sides.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- In another bowl, combine the melted butter with the packed brown sugar and whisk until combined. Add the eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Fold in the Kraft Caramel Bits, semisweet chocolate chips, and broken pretzel pieces until the mixture is thick and chunky.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until edges are golden and a toothpick comes out with a few moist crumbs.
- If desired, sprinkle with flaky sea salt just after removing from the oven.
- Let the blondies cool in the pan for at least 15 minutes. Use the parchment overhang to lift them out and cut into squares.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9x13-inch baking pan
- Parchment Paper
- Oven
Notes
- Store blondies in an airtight container at room temperature for up to 4 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- Let thaw at room temperature or warm in the microwave for a few seconds before enjoying.