Name: Salted Caramel Pretzel Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups mini pretzels, slightly crushed (divided); 1/2 cup salted caramel sauce (store-bought or homemade), plus more for drizzling; Flaky sea salt, optional for topping

Why You’ll Love This Recipe

These blondies offer everything you want in a dessert bar: chewy centers, crisp edges, gooey caramel, and a satisfying salty crunch. The pretzels add a fun twist to classic blondies, while the salted caramel keeps each bite rich and indulgent. This recipe is easy to throw together with basic pantry ingredients and makes a great make-ahead dessert for sharing—or keeping all to yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Mini pretzels (crushed slightly)
Salted caramel sauce (store-bought or homemade)
Flaky sea salt (optional for topping)

Directions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
In a large saucepan or microwave-safe bowl, melt the butter. Stir in brown sugar and granulated sugar until smooth.
Let the mixture cool slightly, then whisk in the eggs and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet ingredients until fully combined.
Fold in about 1 cup of crushed pretzels.
Pour half of the batter into the prepared pan and spread evenly.
Drizzle salted caramel sauce over the batter, then gently swirl with a knife or spatula.
Spread the remaining batter on top and repeat with more caramel drizzle and swirl.
Sprinkle additional pretzels and a pinch of flaky sea salt over the top.
Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out with moist crumbs.
Allow to cool completely before slicing into bars.

Servings and timing

This recipe yields approximately 16 blondies.
Prep time: 15 minutes
Bake time: 25–30 minutes
Cooling time: 30–45 minutes
Total time: About 1 hour and 15 minutes

Variations

Add chocolate chips or white chocolate chips for extra richness.
Use peanut butter chips for a nutty twist.
Swap pretzels with crushed potato chips for a different salty crunch.
Drizzle melted chocolate over the top once cooled for a fancier finish.
Use bourbon caramel for a grown-up version with deeper flavor.

Storage/Reheating

Store blondies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to a week or freeze for up to 2 months.
To enjoy warm, microwave a bar for 10–15 seconds before serving.

FAQs

Can I use homemade caramel?

Yes, homemade salted caramel works perfectly. Just make sure it’s thick enough to swirl without sinking into the batter.

Do I have to crush the pretzels?

Lightly crushing them helps distribute them evenly without making the blondies too chunky.

Can I make this in a smaller pan?

Yes, for thicker blondies, use a 9×9-inch pan and increase the baking time by 5–10 minutes.

How do I know when they’re done baking?

The edges should be golden brown, and the center should be set with a toothpick coming out mostly clean with moist crumbs.

Can I use unsalted pretzels?

You can, but the saltiness adds contrast. If using unsalted pretzels, sprinkle more sea salt on top.

What type of caramel sauce should I use?

Use a thick, spoonable caramel sauce—not the runny kind meant for coffee or ice cream.

Can I double the recipe?

Yes, double the ingredients and use a larger baking sheet or make two batches in separate pans.

Do they freeze well?

Yes, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.

Can I use light brown sugar?

Yes, but dark brown sugar adds a deeper molasses flavor. Either will work well.

Why are my blondies too dry?

Overbaking is the most common cause. Bake just until the center is set and edges are golden.

Conclusion

Salted Caramel Pretzel Blondies are the perfect blend of chewy, crunchy, sweet, and salty. With their rich flavor and irresistible texture, they’re sure to become a staple in your dessert rotation. Whether you’re baking for a crowd or just treating yourself, these blondies deliver bakery-level taste with easy, everyday ingredients.