Butterscotch Blondie Bars With Peanut-Pretzel Caramel
Decadent butterscotch blondie bars topped with a crunchy homemade peanut-pretzel caramel. These rich, chewy bars combine brown butter, brown sugar, and vanilla in the base, crowned with a sophisticated caramel topping loaded with roasted peanuts and crushed pretzels.
Ingredients
- •1½ cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon kosher salt
- •¾ cup unsalted butter
- •2 cups light brown sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •4 cups roasted unsalted peanuts
- •2 cups sugar
- •¼ cup honey
- •¼ cup unsalted butter
- •½ cup heavy cream
- •1½ cups thin twisted pretzels
- •1 piece metal baking pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
15 min
- 2.
Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.
25 min
- 3.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside.
7 min
- 4.
Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 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, about 30 minutes.
45 min
- 5.
Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.
10 min
