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Peanut Butter Pretzel Butterscotch Blondies

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  • Author: Jodi
  • Total Time: 30 minutes
  • Yield: 16 bars 1x


Units Scale
  • 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


  1. Preheat oven to 350°. Spray a 13″x9″ metal baking pan with cooking spray.
  2. 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.
  3. Add the eggs, one at a time, beating on low speed after each addition.
  4. 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.
  5. 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.
  6. Bake blondies 20 to 23 minutes or until light golden brown around the edges. Allow blondies to cool before cutting into them.


  • 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