Sweet Salty Bliss Salted Caramel

Sweet and salty cravings always hit me hardest in the afternoon, so I set out years ago to create a treat with big flavor contrast and a chewy, irresistible bite. These Salted Caramel Pretzel Blondies are my go-to for parties and potlucks, where buttery blondie squares get studded with crunchy pretzels and creamy white chocolate, all crowned with gooey caramel and a shower of flaky sea salt. The first time I brought these to a friend's birthday, they disappeared in minutes and have since become a required contribution for every group gathering.

I first made these blondies on a lazy rainy Sunday and my family now begs for them at every celebration because the sweet and salty combination is totally addictive.

Ingredients

• Unsalted butter: The base for a rich and chewy blondie make sure to use real butter for authentic flavor
• Brown sugar: Brings deep caramel notes and extra moisture use dark brown for more pronounced flavor
• Large eggs: Binds the blondies together and adds amazing tenderness
• Vanilla extract: Enhances sweetness and rounds out the flavors pure extract makes a major difference
• All purpose flour: Creates structure in the blondie opt for a fresh bag for best results
• Baking powder: Gives gentle lift for a slightly cakey bite always check expiration for proper rise
• Salt: Balances out the sweetness especially important in salted treats
• Pretzels: Add crunch and a salty pop choose thick salted pretzels and chop just before mixing
• White chocolate chips: Bring creamy sweetness and balance out the saltiness buy high quality chips that melt well
• Caramel sauce: Swirled through the blondies and drizzled on top for gooey pockets use a thick storebought or homemade caramel
• Sea salt flakes: Finish with natural flakes for the perfect salty hit crush lightly between your fingers when sprinkling

Step-by-Step Instructions

Preheat the Oven:

Prepare your oven by setting it to 350 degrees Fahrenheit or 175 Celsius. Grease and line a nine by thirteen inch baking pan with parchment paper making sure there is an overhang to help lift out the blondies after baking.

Mix Wet Ingredients:

In a large mixing bowl whisk together melted butter and brown sugar until the mixture looks smooth and creamy. This step helps dissolve the sugar for a fudgy blondie. Once fully combined add eggs one at a time whisking after each addition so the batter stays silky. Stir in the vanilla extract for flavor balance.

Combine Dry Ingredients:

In a separate smaller bowl sift together the all purpose flour baking powder and salt. This aerates the flour for an even texture. Gradually add these dry ingredients to the wet mixture folding gently with a spatula. Stop mixing once there are just a few streaks of flour. No overmixing or the blondies turn tough.

Incorporate Pretzels and White Chocolate:

Gently fold in the chopped pretzels and white chocolate chips. Mix just until they look evenly distributed in the batter so every bite gets a mix of creamy and crunchy.

Add Caramel:

Drizzle half of the caramel sauce over the batter in the bowl. Fold it a few times with a spatula to create caramel swirls. Try not to fully blend it for the best ribbons of gooey caramel in each blondie. Pour the batter into the prepared pan spread to the edges and smooth the top with a spoon or offset spatula.

Top with Pretzels:

Sprinkle extra chopped pretzels all over the batter pressing them in lightly. Drizzle a little more caramel sauce in thin lines across the surface for eye catching bites.

Bake:

Place the pan in the preheated oven and bake for twenty five to thirty minutes. Check by inserting a toothpick into the center which should come out with moist crumbs but not wet batter. The edges should appear golden and slightly pulled away from the pan.

Cool and Serve:

Take the blondies out and let them cool right in the pan for about ten minutes. This lets them firm up before handling. Lift the blondies out using the parchment paper and place them onto a wire rack to cool fully. Before cutting sprinkle sea salt flakes on top and add extra caramel drizzle right before serving for picture perfect results.

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The caramel sauce in this recipe is my personal favorite part dreamy melty and just a little bit sticky. At my last holiday gathering my nephew declared these the number one dessert and insisted on taking half the pan home.

Storage Tips

For best taste keep blondies in an airtight container at room temperature up to four days. They stay chewiest if you wrap them in parchment first before sealing. If you want to save some for later freeze individual squares wrapped in plastic then tuck them inside a freezer bag. Let thaw at room temperature and drizzle extra caramel just before serving for a revived treat.

Ingredient Substitutions

If you need a gluten free version swap the all purpose flour for a one to one gluten free flour blend. Skip pretzels and use crunchy gluten free pretzels or try toasted walnuts for a little crunch. Dark chocolate chips work just as well as white chocolate for a deeper flavor division. You can use homemade caramel if you want more control over sweetness and consistency.

Serving Suggestions

Salted Caramel Pretzel Blondies taste amazing as an afternoon coffee break treat or topped with vanilla ice cream for an indulgent dessert platter. They travel well for road trips and picnics slice them a little smaller if you want fun finger food for a party. Try mixing different pretzel shapes on top for texture contrast and a playful presentation.

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Slice into squares and enjoy your perfectly chewy and delicious sweet and salty treat!

Frequently Asked Questions

→ Can I use other types of chocolate?

Yes! Milk or dark chocolate chips can be substituted for white chocolate for a different flavor profile.

→ How do I know when they're done baking?

Blondies are ready when edges turn golden and a toothpick inserted in the center comes out with a few moist crumbs.

→ Can they be made ahead of time?

Absolutely. Store cooled bars in an airtight container at room temperature for up to three days.

→ Can I make these gluten-free?

Use a gluten-free 1:1 flour blend in place of all-purpose flour, and make sure all other ingredients are gluten-free.

→ Should I drizzle extra caramel when serving?

Drizzling extra caramel sauce and sprinkling sea salt flakes before serving enhances both flavor and presentation.