Name: Salted Caramel Pretzel Blondies
Prep time: 25 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 2 sticks salted butter, plus more for the pan; 2 c. packed light brown sugar; 2 large eggs; 1 tbsp. vanilla extract; 2 1/4 c. all-purpose flour; 1/4 tsp. baking soda; 1 1/2 c. mini pretzel twists, roughly crushed by hand; 1/2 c. toasted pecans, roughly chopped; 3/4 c. dulce de leche; Flaky salt, for sprinkling

Step 1Preheat the oven to 350˚. Lightly butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on 2 sides. Butter the parchment.

Step 2Melt the butter in a medium pot over medium heat; let cool slightly. Add the brown sugar, eggs and vanilla and whisk until smooth. Add the flour and baking soda. Switch to a rubber spatula and stir until about halfway blended. Add all but ½ cup of the pretzels and all of the pecans and stir to fully combine. Spread the batter evenly in the prepared baking dish.

Step 3Dot the dulce de leche over the top and gently swirl into the batter. Top with the remaining pretzels and a sprinkle of flaky salt. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Let cool completely in the pan on a rack. Use the parchment overhang to lift the blondies out of the pan, then cut into pieces. Store in an airtight container for up to 5 days.

Salted Caramel Pretzel Blondies

Ingredients

Directions

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