These Salted Caramel Pretzel Blondies balance chewy, buttery blondie batter with crunchy pretzels and ribbons of gooey salted caramel for a hello-sweet-salty bite in every square. I’ve baked and tweaked this recipe several times to get a crisp top, tender center, and caramel that doesn’t completely sink — the result is reliably crowd-pleasing and easy to scale. If you love similar treats, I also enjoy making salted caramel pretzel cheesecake balls for parties because they hit the same flavor notes in a different format.
Why Make This Recipe
- The flavor contrast: buttery blondie meets crunchy pretzel and salted caramel for a perfect sweet-and-salty combo.
- Quick to make: about 45–60 minutes from start to finish, and you can mix most steps in one bowl.
- Great for sharing: they travel well for potlucks, bake sales, or weeknight dessert fixes.
- Customizable: swap chocolate chips, different nuts, or extra sea salt to suit tastes.
- Personal insight: I love this recipe because the pretzel crunch keeps the texture interesting even after a day — little pops of salt cut through the sweetness and make each bite addictive, similar to the way I tweak my salted caramel pretzel bark.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 25–30 minutes at 350°F (175°C)
- Total time: 40–45 minutes
- Servings: 16 squares (9×9-inch pan)
- Difficulty: Easy — basic mixing and folding skills required
- Method: Bake blondie batter in a lined 9×9-inch pan, swirl in salted caramel, top with chopped pretzels, and bake until set with a slightly soft center.
My Experience Making This Recipe
I tested this blondie recipe multiple times and adjusted baking time so the center stays chewy without being gooey. I also found that chopping pretzels and sprinkling some on top before baking keeps them crunchier — a small change with big impact.
How to Make Salted Caramel Pretzel Blondies
Start by melting 6 tablespoons unsalted butter and mixing with 1 cup brown sugar until smooth, then beat in 1 large egg and 1 teaspoon vanilla. Fold in 1 cup all-purpose flour, 1/2 teaspoon baking powder, and a pinch of salt until just combined to avoid a tough texture. Pour half the batter into a parchment-lined 9×9-inch pan, dollop about 1/2 cup salted caramel sauce (warmed) and swirl with a knife, add remaining batter, top with 1 cup chopped pretzels and an extra drizzle of caramel, then bake at 350°F (175°C) for 22–28 minutes. Let cool at least 30 minutes before slicing so the caramel sets and the blondies hold their shape.
Expert Tips for Success
- Use room-temperature egg and freshly melted butter for a smoother batter and better structure.
- Don’t overmix after adding flour; fold until just combined to keep the blondies tender.
- Warm the caramel to a pourable consistency (microwave 15–25 seconds) so it swirls cleanly without sinking.
- Line the pan with parchment overhang for easy lifting and clean edges; an offset spatula helps distribute batter evenly.
- For even baking, rotate the pan once at the 15-minute mark and check doneness by inserting a toothpick — a few moist crumbs are ideal.
How to Serve Salted Caramel Pretzel Blondies
- Serve warm with a scoop of vanilla ice cream and an extra sprinkle of flaky sea salt for contrast.
- Cut into small squares and place on a platter for parties — garnish with whole pretzels for a pretty presentation.
- Pair with coffee or a creamy latte; the blondie’s richness stands up to bold brews like I often do when I bring out my chocolate salted caramel tarts for dessert.
- For gift boxes, wrap individual squares in wax paper and tie with twine for homemade treats friends will adore.
Storage and Reheating Guide
Store cooled blondies in an airtight container at room temperature for up to 3 days; place parchment between layers to prevent sticking. For longer storage, freeze in a single layer on a tray for 1 hour, then transfer to a zip-top bag for up to 3 months; thaw at room temperature or warm gently in a 300°F (150°C) oven for 6–8 minutes. To revive a day-old blondie, microwave a square for 8–10 seconds or warm in a 325°F (160°C) oven for 5–7 minutes to refresh the texture and soften the caramel.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend (ensure xanthan gum included) and watch bake time — sometimes an extra 2–4 minutes is needed.
- Dairy-free: replace butter with equal solid coconut oil or a vegan butter and use dairy-free caramel or a homemade coconut milk caramel.
- Nutty version: fold in 1/2 cup chopped toasted pecans or almonds for extra crunch and flavor, similar to textures I use in my caramel pretzel bars.
- Chocolate-studded: add 1/2 cup semi-sweet or milk chocolate chips to the batter for pockets of melty chocolate.
Nutritional Highlights
- These blondies are calorie-dense and rich in fat and sugar, so enjoy in moderation — one square is a reasonable portion for dessert.
- They provide quick energy from carbohydrates; you can add nuts for extra protein and healthy fats.
- Allergen note: contains wheat, eggs, and dairy (unless adapted). If serving to guests, label clearly and consider a gluten-free or dairy-free batch.
Troubleshooting Common Issues
- If the center is too gooey: bake 3–6 minutes longer and allow a full 30 minutes cooling to set; underbaking is the usual cause.
- If pretzels go soggy: chop pretzels and reserve half for sprinkling on top mid-bake so some stay crisp.
- If caramel sinks completely: warm caramel to drizzle consistency and swirl lightly; thicker dollops are less likely to merge into the batter.
Frequently Asked Questions
Q: Can I use store-bought caramel candies instead of sauce?
A: Yes — unwrap about 12 soft caramels and heat with 2–3 tablespoons heavy cream in short bursts in the microwave, stirring until smooth. Let cool slightly before swirling; too-hot caramel can sink more easily.
Q: How do I know when the blondies are done?
A: The edges should be set and lightly golden while the center still shows a few moist crumbs on a toothpick. They’ll continue to set as they cool, so avoid overbaking for a fudgy center.
Q: Can I make these in a different pan size?
A: Yes — a 9×13-inch pan will yield thinner blondies and bake faster (start checking at 18 minutes), while an 8×8 will be thicker and need extra 4–8 minutes. Adjust baking time accordingly and monitor with a toothpick.
Q: Is there a way to prevent the caramel from making the blondies overly sweet?
A: Balance the sweetness with flaky sea salt on top and use brown sugar instead of granulated for deeper flavor. You can also reduce added caramel to 1/3 cup for a milder caramel presence.
Salted Caramel Pretzel Blondies
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
These Salted Caramel Pretzel Blondies balance chewy, buttery blondie batter with crunchy pretzels and ribbons of gooey salted caramel for a perfect sweet-and-salty combo.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup salted caramel sauce (warmed)
- 1 cup chopped pretzels
Instructions
- Melt the butter and mix with brown sugar until smooth.
- Beat in the egg and vanilla extract.
- Fold in the flour, baking powder, and salt until just combined.
- Pour half of the batter into a parchment-lined 9×9-inch pan.
- Dollop the warmed salted caramel sauce on top and swirl it in.
- Add the remaining batter on top, then sprinkle with chopped pretzels and drizzle more caramel.
- Bake at 350°F (175°C) for 22-28 minutes, or until set with a slightly soft center.
- Let cool for at least 30 minutes before slicing.
Notes
To prevent sogginess, chop pretzels and reserve some for sprinkling on top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg