Peanut-Pretzel Caramel Butterscotch Blondies are a rich and decadent blondie bar, made more appealing by adding roasted peanuts and pretzels in a caramel sauce I first tried a similar recipe published in a national food magazine and the blondie was uninspiring, lacked chewiness and fell apart in an unappealing way. After some research into a chewier blondie recipe, I married the peanut pretzel caramel with my wonderful chewy butterscotch blondie recipe for a wonderful dessert bar for most any casual occasion.
To make these chewy bars, brown butter then make the blondies. Then make the caramel in a saucepan before tossing with toasted peanuts and pretzels. You can then spread the peanut and pretzel caramel over the top of the cooled blondies. Refrigerate, then cut into squares and serve.
Equipment:
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Peanut Pretzel Caramel Butterscotch Blondies
I added peanut pretzel caramel to my chewy butterscotch blondies for a wonderful bar cookie.
Ingredients
Instructions
- Melt butter in a light colored pan and bring to a brown color but do not allow butter to burn. This process will take about 15 minutes.
- Combine butter and remaining ingredients in a mixing bowl. Spread batter in a 9 x 13 inch parchment lined pan. Bake for 20 – 25 minutes in an oven heated to 350 degrees. Remove from oven and cool.
- In a large saucepan over medium-low heat stir sugar and water, about 30 minutes until sugar dissolves. Increase heat to medium and boil without stirring, occasionally swirling pan and scraping down sides with a spatula, until caramel is deep amber, about 12–15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool.
- Remove from pan on parchment paper and cut into pieces.
Nutrition Facts
Calories
714Fat
38 gSat. Fat
15 gCarbs
87 gFiber
4 gNet carbs
83 gSugar
62 gProtein
13 gSodium
344 mgCholesterol
49 mg