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Savory Salted Caramel Chocolate Chunk Blondie Bars with Pretzel Crust

salted caramel blondie bars - featured image
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These blondie bars feature a chewy texture with a crunchy pretzel crust, gooey salted caramel, and melty chocolate chunks, creating a perfect balance of salty and sweet.

Ingredients

Scale
  • 2 cups pretzels, crushed into coarse crumbs
  • 1/2 cup unsalted butter, melted (for crust)
  • 1/4 cup granulated sugar
  • 1 cup unsalted butter, melted and slightly cooled (for batter)
  • 2 cups light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup salted caramel sauce
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Stir until evenly coated. Press mixture firmly into bottom of 9×13-inch pan to form crust. Bake for 10 minutes until lightly toasted and set. Remove and let cool slightly.
  2. In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  3. In a separate bowl, sift flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture using a rubber spatula, being careful not to overmix. Batter should be thick but spreadable.
  4. Pour blondie batter over pretzel crust, spreading evenly. Scatter chocolate chunks over top. Drizzle salted caramel sauce in ribbons across batter and swirl slightly with a knife or skewer. Sprinkle flaky sea salt on top.
  5. Bake at 350°F (175°C) for 25 to 30 minutes until edges are golden and set. A toothpick inserted in center should come out with a few moist crumbs. Avoid overbaking.
  6. Let bars cool completely in pan on wire rack before slicing. Cut into squares or bars and serve.

Notes

If caramel sauce is too thick, warm slightly before drizzling. Press pretzel crust down gently if bubbling after baking. Use flaky sea salt for best flavor. Bars taste better after resting overnight. For clean slices, cool completely and use a warm sharp knife.

Nutrition

Keywords: blondie bars, salted caramel, pretzel crust, chocolate chunks, dessert, sweet and salty, easy recipe, potluck dessert

Find it online: https://breezybake.com/savory-salted-caramel-chocolate-chunk-blondie-bars-with-pretzel-crust-recipe/