Caramel Pretzel Snickerdoodle Blondies
Soft and chewy blondies filled with chocolate chips and gooey caramel chocolates, topped with a classic snickerdoodle cinnamon-sugar crust and pretzels. They’re a little sweet, a little salty, and a little crunchy in every bite.
Why you’ll love this recipe
This dessert has a little bit of everything: buttery blondie, melted chocolate, gooey caramel, cinnamon sugar, and a salty pretzel crunch. The best part is that they’re easy to make with just a bowl and a whisk, and they come together in less than an hour. Simple, delicious, and the kind of dessert bar that disappears fast once it hits the table.
- Blondie base: The base is incredibly soft and chewy, thanks to the brown sugar and butter combination that gives blondies their signature texture. Unlike brownies, blondies don’t rely on cocoa powder, so the flavor is more buttery and caramel-like!
- Caramel-filled chocolates: The addition of caramel-filled chocolates melts into pockets throughout the bars, creating gooey bites that pair perfectly with the chocolate chips.
- Cinnamon sugar topping: On top, they’re sprinkled with a layer of cinnamon sugar, giving them the classic snickerdoodle touch.
- Pretzels: After the blondies are done baking, they’re topped with pretzels that bring just enough salt and crunch to balance everything out.
Recipe Tips
Don’t overbake: Blondies should look slightly underdone in the center when they come out of the oven. They will continue to set as they cool.
Add the pretzels after they bake: The pretzels are added after the blondies come out of the oven so they stay crisp. If they’re added before, they soften and lose their crunch. Press them onto the warm blondies right away so they stick to the cinnamon sugar topping.
Let them cool before cutting: For clean slices.
Watch how we made them:
How to store
- Room temperature: Store the blondies in an airtight container up to one week.
- Freezing: Wrap the sliced blondies in plastic wrap, then transfer to an airtight container or freezer bag. Freeze them up to three months. For the best texture, you can freeze the blondies without the pretzels and add fresh pretzel pieces after thawing.
Chocolate Espresso Pecan Blondies
Ingredients
- 1/2 cup unsalted butter melted
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup caramel chocolate candies* chopped
- 1/2 cup chocolate chips
- 1/2 cup pretzels
Cinnamon sugar
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350℉. Grease and line an 8×8 pan.
- In a bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract and mix until combined.
- Add the flour and salt. Mix until combined. Using a spatula, fold in the chocolate caramels and chocolate chips.
- Spread the batter in the prepared pan and sprinkle an even layer of cinnamon sugar on top. Bake for 25-30 minutes.
- Once the blondies are done baking, break the pretzels into large pieces and immediately scatter them on top, gently pressing them into the warm blondies so they stick.
- Allow to cool completely before slicing and enjoy!
