If you love salty-sweet desserts, then you’re going to love these Peanut Butter Pretzel Butterscotch Blondies? Loaded with peanut butter, salty pretzels and butterscotch chips . . . you’re going to love these bars.
It’s hump day so I think we all could use some Peanut Butter Pretzel Butterscotch Blondies. These delicious bars require just one bowl, basic pantry ingredients and take pretty much no effort to make. They’re sweet salty, peanut buttery, and absolutely delicious.
These blondies could easily become your go-to when you need something simple and delicious. The whole process of making them is basically effortless and no one will ever know how simple they are.
Sweet, salty, peanuty blondies. . . SO GOOD!
Here is what you’ll need:
- brown sugar
- butter
- peanut butter
- baking powder
- vanilla
- eggs
- all-purpose flour
- mini pretzels
- butterscotch chips
CAN I USE CHOCOLATE CHIPS INSTEAD OF BUTTERSCOTCH CHIPS?
I love the combination of the butterscotch chips & peanut butter in these blondies, but you could also use chocolate chips if you want or even a combination of both. I think white chocolate chips would also be delicious in these blondies.
HOW TO STORE THESE BLONDIES.
Store these blondies in an airtight container at room temperature for 3 to 5 days. You can also freeze these in an airtight container for up to 1 month.
Print
Peanut Butter Pretzel Butterscotch Blondies
- Total Time: 30 minutes
- Yield: 16 bars 1x
Ingredients
- 1 3/4 cups brown sugar
- 3/4 cups (1 1/2 sticks) butter, melted
- 3/4 cup peanut butter, chunky or smooth
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 2 cups all-purpose flour
- 2 1/2 cups mini pretzels, divided *See notes
- 1 cup butterscotch chips, divided
Instructions
- Preheat oven to 350°. Spray a 13″x9″ metal baking pan with cooking spray.
- In a large bowl add the brown sugar, butter, peanut butter, baking powder, vanilla, and salt. Using a hand mixer, beat on medium-high speed until well combined.
- Add the eggs, one at a time, beating on low speed after each addition.
- Using a spatula, fold the flour into batter until almost combined (it’s ok if there are still a few streaks of flour). Add 2 cups of the mini pretzels by hand, lightly crushing into large pieces and 2/3 cup of the butterscotch chips, then fold pretzels and chips into batter until well combined.
- Scoop batter into prepared pan and spread evenly using ing with an offset spatula. Press the remaining 1/2 cup pretzels into top of batter and then sprinkle with remaining 1/3 cup butterscotch chips.
- Bake blondies 20 to 23 minutes or until light golden brown around the edges. Allow blondies to cool before cutting into them.
Notes
- Measure the pretzels whole, then crush them with your hands as you add them to the batter.
- The original recipe has you bake these for 23-27 minutes, but I prefer my blondies to be on the softer, slightly “gooey-er” side, so I only bake mine 20 minutes. You be the judge when you’re baking yours.
- Prep Time: 10 mins
- Cook Time: 20 mins
Recipe Source: Delish Fall Baking Magazine 2023
Leave a Reply