Chewy blondies loaded with pretzels and chocolate chips, topped with a drizzle of salted caramel sauce for the perfect sweet-and-salty treat. I love how these bars bring together the best of both worlds: buttery sweetness from the blondies and a satisfying crunch from the pretzels.
Why You’ll Love This Recipe
I absolutely love how simple and indulgent these blondies are. They’re rich, chewy, and balanced perfectly between salty and sweet. The homemade salted caramel sauce gives them an irresistible gourmet touch, while the pretzels add a fun texture that keeps each bite interesting. I find that they’re perfect for bake sales, potlucks, or a cozy night in with coffee or milk.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
To make the salted caramel sauce, I heat granulated sugar over medium heat, stirring constantly, until it melts and turns golden.
Once it’s fully melted, I lower the heat and whisk in the butter quickly.
I slowly pour in the warmed cream while whisking, then add the sea salt. I bring it back to medium heat until smooth and bubbly, then let it cool.
I preheat the oven to 350 °F (175 °C) and line an 8×8-inch pan with parchment paper.
I melt the butter in a small saucepan and let it cool slightly.
In a bowl, I whisk together flour, baking powder, and salt.
In another bowl, I whisk melted butter, brown sugar, egg, and vanilla until smooth.
I stir in the dry ingredients just until combined.
I fold in chopped pretzels and chocolate chips, then spread the batter evenly in the pan.
I bake for 35–45 minutes, checking around 25 minutes. If it browns too fast, I tent it with foil. The center should be set but soft.
After cooling completely, I drizzle the blondies with caramel sauce.
I top them with pretzels, chocolate chips, and a sprinkle of sea salt while the caramel is still warm.
Once set, I lift them from the pan and cut into 16 squares.
Servings and timing
This recipe makes about 16 blondies. It takes roughly 15 minutes of prep time, 35 minutes of baking, and about 50 minutes total. Each serving is around 407 calories — perfect for a decadent treat that satisfies both sweet and salty cravings.
Variations
I sometimes swap the chocolate chips for white chocolate or peanut butter chips for a twist. Crushed potato chips or chopped nuts also make a fun salty addition. For a more intense flavor, I brown the butter before mixing it into the blondie batter — it adds a nutty, caramel-like depth that pairs perfectly with the salted caramel drizzle.
Storage/Reheating
I keep these blondies in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. They also freeze beautifully for up to 3 months — I layer parchment paper between them to prevent sticking. When I’m ready to enjoy, I let them thaw at room temperature or warm them for a few seconds in the microwave to soften the caramel.
FAQs
How do I keep my blondies chewy and not dry?
I make sure not to overbake them. The center should look slightly soft when I take them out — they firm up as they cool.
Can I use store-bought caramel sauce instead of homemade?
Yes, I sometimes do when I’m short on time. I just make sure it’s a thick, high-quality caramel so it doesn’t run off the blondies.
Can I make these blondies gluten-free?
Yes, I replace the flour with a 1:1 gluten-free baking blend and use gluten-free pretzels. The texture stays wonderfully chewy.
How do I get clean slices when cutting blondies?
I chill them for about 20–30 minutes before cutting. It helps the caramel set and keeps the edges neat.
Can I double the recipe?
Absolutely! I double everything and bake it in a 9×13-inch pan. I just keep an eye on the baking time — it may take a few minutes longer.
Conclusion
These salted caramel pretzel blondies are one of my favorite ways to combine sweet and salty flavors into one irresistible dessert. The chewy blondie base, crunchy pretzels, and smooth caramel drizzle come together perfectly. Whether I bake them for a gathering or as a personal treat, they never last long — and I always end up wishing I’d made a double batch.
For the salted caramel sauce: In a medium non‑stick pans (or preferably not nonstick), heat the granulated sugar over medium heat, stirring continuously, until it melts and turns light golden.
Once fully melted, reduce heat to low and whisk in the butter quickly to incorporate.
Slowly stream in the warmed heavy cream while whisking, then whisk in the sea salt. Increase heat to medium and whisk until the sauce smooths and bubbles, then remove from heat and let it cool.
Preheat oven to 350 °F (about 175 °C). Line an 8×8 inch baking pan with parchment paper and spray with nonstick spray.
In a small saucepan, melt the butter over medium heat, then remove from heat and let it cool slightly.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla until combined.
Add the dry ingredients into the wet mixture and stir until just combined.
Fold in the chopped pretzels and chocolate chips.
Pour the batter into the prepared pan and spread evenly.
Bake for 35 to 45 minutes. (Check around 25 minutes; if the top browns too fast, loosely tent with foil. The center should be set and a toothpick should come out with a few moist crumbs.)
Allow the blondies to cool completely. Then drizzle the cooled caramel sauce over the top.
Top with pretzel twists, extra chocolate chips, and sprinkle sea salt while caramel is still slightly warm so salt adheres.
Using parchment, lift the blondies out of the pan and cut into 16 squares.
Notes
Make the caramel sauce first so it has time to cool while the blondies bake.
You may substitute vanilla extract for vanilla bean paste.
For cleaner slices, chill the blondies for 20–30 minutes before cutting.
Let the caramel set on the blondies for a few hours or overnight before slicing for best texture.
Store at room temperature (2–3 days), in the fridge (up to 1 week), or freeze (up to 3 months). Layer with parchment to prevent sticking.
