Salted Caramel Pretzel Blondies

Salted Caramel Pretzel Blondies are everything you crave in a dessert with the perfect chewy and buttery texture balanced by crunchy pretzel bits and gooey pockets of chocolate. A generous drizzle of homemade salted caramel sauce ensures sweet and salty come together in every bite. The soft center and crisped edges make these blondies irresistible, and they never last long at any gathering.

The very first time I made these for a neighborhood bake sale I had people coming back for seconds and asking for the recipe. Now I keep a jar of homemade caramel in the fridge just for these moments.

Ingredients

• Granulated sugar: gives the caramel sauce its essential base. Look for white granulated sugar without clumps for best melting
• Unsalted butter: for both caramel and blondies provides richness and controls the salt level. Use high-quality European-style butter for extra flavor
• Heavy whipping cream: in caramel enhances creaminess. Room temperature cream combines better
• Fine sea salt: brings out both sweet and savory notes. Use a pure fine sea salt not table salt
• All purpose flour: forms the blondie’s structure. Spoon flour into the cup and level for accuracy
• Baking powder: ensures a gentle rise without making the blondies cakey
• Light brown sugar: creates a deeper caramel-like taste in the blondies also adds moisture
• Large egg: binds the blondie batter. Room temperature egg will mix more smoothly
• Vanilla bean paste or extract: infuses warmth and a bakery-style depth. Paste has stronger flavor and pretty flecks
• Mini pretzel twists: give crunch and salty bursts. Use good quality plain pretzels and chop roughly for best texture
• Chocolate chips: melt into luscious pockets. Use semi-sweet or dark for a nice contrast
• Mini pretzels and sea salt: are for garnish. The added crunch and sparkle make these blondies stand out
• Homemade salted caramel sauce or store-bought: makes these bars over the top

Instructions

Make the Caramel Sauce:

Start with a medium saucepan on medium heat. Slowly pour the sugar into the pan, stirring constantly with a rubber spatula. The sugar will clump, then begin melting and turn golden.

Incorporate Butter:

When all sugar has melted and looks amber, use a whisk and quickly add the sliced butter. Whisk fast to smooth out bubbles and blend until creamy. This step stops the sugar from burning.

Add Cream and Salt:

Pour in the warmed heavy cream slowly while whisking so the caramel becomes silky and unified. Stir in the sea salt for that perfect salty finish.

Finish and Cool:

Let the caramel bubble for just thirty seconds after adding salt, then take it off the heat. Pour into a heatproof bowl to cool and thicken.

Prepare the Blondie Batter:

Set your oven to 350 F. Line an eight-inch square pan with parchment after greasing the sides so the blondies lift out easily.

Melt the Butter:

Melt butter in a small saucepan over medium heat, then let it cool a few minutes to avoid scrambling the eggs.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and sea salt until thoroughly combined.

Blend Wet Ingredients:

In another larger bowl, whisk cooled melted butter with brown sugar, egg, and vanilla. The mixture should be glossy and cohesive.

Combine Dry and Wet Mixtures:

Pour dry ingredients into the wet, then stir with a rubber spatula until just blended.

Fold in Pretzels and Chocolate:

Gently fold in chopped pretzels and chocolate chips, making sure they are evenly distributed but not overmixed.

Spread Blondie Batter:

Smooth the batter evenly into the prepared pan. Sprinkle with a few more chocolate chips if desired.

Bake Until Set:

Place pan in oven and bake for thirty five to forty five minutes. Check at twenty five minutes—if browning fast, tint with foil. When a toothpick comes out clean with a few moist crumbs, the bars are ready.

Drizzle Caramel:

Once cooled, drizzle generous ribbons of caramel sauce over the blondies.

Add Toppings:

Place a whole mini pretzel twist on each bar and finish with extra chocolate chips and a pinch of sea salt for sparkle.

Cut and Serve:

Use the parchment to lift out and cut into sixteen equal pieces for serving.

There is something magical about the way the pretzels hold onto the caramel and chocolate, it is always the first bar gone from a dessert table. I love adding an extra sprinkle of flaky sea salt, which my daughter says is the “sparkle” that makes each bite special.

Storage Tips

Keep leftover blondies in an airtight container at room temperature for up to four days. For longer storage, refrigerate the blondies and bring to room temperature before serving. You can store caramel sauce in a jar in the fridge for up to two weeks, just warm slightly before drizzling over the blondies.

Ingredient Substitutions

Swap dark brown sugar if you want an even richer toffee flavor. If you are out of pretzels, try chopped salted peanuts for a different salty crunch. Gluten-free flour blend works; just make sure it has xanthan gum for structure.

Serving Suggestions

Pair these blondies with vanilla ice cream and an extra drizzle of caramel for a decadent dessert. Cut into even smaller pieces for party platters or lunchbox treats. Add fresh berries on the side for a pop of freshness that balances the sweet and salty vibes.

Cultural and Seasonal Context

Blondies have long been a classic American bake sale treat and the addition of salted caramel and pretzels reflects a modern love for bold flavor contrasts. These bars are perfect for fall gatherings as their cozy caramel notes shine in cooler weather. Bring a pan of these blondies to a picnic or holiday event and they will disappear fast.

Seasonal Adaptations

Use crushed peppermint bits instead of pretzels during winter holiday months. Try mixing in roasted hazelnuts during autumn for a nutty twist. Serve topped with sliced strawberries and a drizzle of caramel in spring.

Success Stories

A friend made these for a bake sale and ended up with a waiting list for more. They freeze beautifully so you can stash a batch for last minute hosting. Kids love decorating their own bars with sprinkles or candies.

Freezer Meal Conversion

Once completely cooled, slice blondies and layer between parchment in a freezer safe container. Defrost at room temperature for about an hour before serving. Keep extra caramel in a separate jar in the freezer and defrost in the fridge overnight.

Salted Caramel Pretzel Blondies are a guaranteed hit for any crowd. Cut small bars for lunch boxes, or enjoy warm with ice cream for peak comfort.

Common Recipe Questions

→ How do I get a chewy center for blondies?

Ensure you don't overbake. Remove from the oven when the edges are golden and a toothpick has moist crumbs. This keeps the center soft and chewy.

→ Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well for drizzling, though homemade offers a richer flavor and texture.

→ Are chopped mini pretzels necessary?

Chopped mini pretzels add crunch and saltiness but can be omitted or substituted with another crunchy snack.

→ What kind of chocolate chips are best?

Semi-sweet or milk chocolate chips both pair beautifully with the salted caramel, but dark chocolate adds a decadent touch.

→ How should I store blondies?

Keep blondies in an airtight container at room temperature for up to 3 days for best texture.

→ Can these be frozen?

Yes, slice and freeze blondies in an airtight container. Thaw before serving to retain their chewy texture.