Salted Caramel Pretzel Blondies Recipe

This Salted Caramel Pretzel Blondies recipe is a chewy and gooey recipe, which is made with creamy dulce de leche and salty pretzels. It’s the perfect sweet and salty dessert, an easy one-pan treat ready in about an hour, plus cooling time.

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Salted Caramel Pretzel Blondies Ingredients

The ultimate combination for a perfectly sweet, salty, and chewy bar.

2 sticks (1 cup) salted butter, plus more for the pan
2 cups packed light brown sugar
2 large eggs
1 Tbsp. vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp. baking soda
1 1/2 cups mini pretzel twists, roughly crushed by hand
1/2 cup toasted pecans, roughly chopped
3/4 cup dulce de leche
Flaky sea salt, for sprinkling

How To Make Salted Caramel Pretzel Blondies

A step-by-step guide to these wonderfully gooey and addictive bars.

Prep the Pan and Batter: Preheat the oven to 350°F. Lightly butter a 9×13-inch baking dish and line it with a parchment paper “sling,” leaving an overhang on the two long sides. Melt the butter in a medium pot over medium heat, then let it cool slightly.
Mix the Dough: To the pot with the melted butter, whisk in the brown sugar, eggs, and vanilla until smooth. Switch to a rubber spatula and stir in the flour and baking soda until about halfway blended.
Add the Mix-ins: Add all but ½ cup of the crushed pretzels and all of the toasted pecans to the batter and stir until everything is fully combined.
Assemble and Bake: Spread the batter evenly in the prepared baking dish. Dot the dulce de leche over the top of the batter and use a knife or a skewer to gently swirl it in. Top with the remaining pretzels and a sprinkle of flaky sea salt.
Bake and Cool: Bake for 30 to 35 minutes, or until a toothpick inserted into the center (avoiding the caramel swirls) comes out clean. Let the blondies cool completely in the pan on a wire rack. This is a crucial step.
Slice and Serve: Once completely cool, use the parchment overhang to lift the entire slab out of the pan. Cut into pieces and serve.

Recipe Tips

For the perfect gooey, chewy, and clean-cut blondie.

How to get clean slices? The secret is to let the bars cool completely for at least 2 hours before cutting. Chilling them in the refrigerator for 30 minutes will make them even firmer and easier to slice neatly.
What is dulce de leche? Dulce de leche is a thick, sweet, caramel-like confection made by slowly heating sweetened milk. Using a pre-made can or jar of it is the ultimate shortcut for a foolproof, thick caramel swirl that sets up perfectly.
Can I customize the mix-ins? Absolutely! You can swap the pecans for walnuts or almonds. For an extra layer of flavor, you could also add a cup of butterscotch chips, toffee bits, or semi-sweet chocolate chips.
How do I get a chewy, not cakey, blondie? The high ratio of brown sugar to white sugar (in this case, all brown sugar!) is the key to a wonderfully moist and chewy texture. Also, be careful not to overmix the batter once you add the flour.

What To Serve With Salted Caramel Pretzel Blondies

This sweet, decadent bar is a complete treat on its own.

These incredibly rich and sweet bars are a perfect dessert for any potluck or party. They are fantastic served with:

A tall, cold glass of milk
A hot cup of black coffee to cut the sweetness
A small scoop of vanilla bean ice cream

How To Store Salted Caramel Pretzel Blondies

Keeping your bars fresh and chewy.

Room Temperature: Once cut, store the bars in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. You can place parchment paper between the layers to prevent sticking.

Salted Caramel Pretzel Blondies Nutrition Facts

An estimated guide per bar.

Calories: 320 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 15 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between blondies and brownies?

Blondies are often called “blonde brownies.” They have a similar dense, chewy texture but are based on a brown sugar and vanilla flavor profile, whereas brownies are based on a chocolate flavor profile.

Can I use homemade caramel instead of dulce de leche?

You can, but for it to have the right consistency, you would need to use a very thick, firm caramel recipe. Canned dulce de leche is a much easier and more foolproof option for getting that perfect gooey swirl.

Do I have to toast the pecans?

It’s highly recommended. Toasting nuts for a few minutes in a dry skillet or in the oven before chopping them brings out their natural oils and deepens their nutty flavor, which makes a big difference in the finished blondie.

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