Salted Caramel Pretzel Blondies

Name: Salted Caramel Pretzel Blondies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1 cup packed light brown sugar; 1 large egg; 1 large egg yolk (the extra yolk makes them extra fudgy); 2 tsp vanilla extract; 1 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup crushed pretzels (about 2 cups whole pretzels, crushed); Use the regular twisted pretzels, not rods or sticks; 1/2 cup salted caramel sauce (store-bought or homemade); Use thick caramel, not thin ice cream topping; 1/4 to 1/2 cup salted caramel sauce for drizzling; 1/3 cup chocolate chips or chopped chocolate, melted; 1/2 cup crushed pretzels; Flaky sea salt (Maldon is ideal); Optional: mini chocolate chips scattered on top; 8×8 inch baking pan; Parchment paper; Large mixing bowl; Whisk or wooden spoon; Zip-top bag for crushing pretzels (or your rage and a rolling pin)

By Tyla | Last modified on Nov 21, 2025

Featured in: Desserts

Okay, so imagine if a blondie—which is already basically a brownie’s cooler, butterscotch-flavored cousin—had a wild night with a bag of pretzels and a jar of salted caramel, and nine months later these absolute LEGENDS were born. Salted Caramel Pretzel Blondies are basically dense, chewy, buttery blondies studded with crunchy pretzel pieces, swirled with gooey salted caramel, drizzled with more caramel and chocolate, then topped with even MORE pretzels and a sprinkle of flaky sea salt because at this point why the hell not. They’re sweet, salty, crunchy, chewy, and hit literally every texture and flavor note your taste buds have been craving. I made these for a bake sale once and they sold out in 11 minutes. ELEVEN MINUTES. Another time I brought them to a party and someone offered me actual money for the recipe. These blondies have economic VALUE.

Why You’ll Love This Recipe

Sweet and salty perfection. That combo is basically crack for your taste buds. Science has proven this. Probably.

Texture paradise. Chewy blondie + crunchy pretzel + gooey caramel = the holy trinity of dessert textures.

No mixer required. Just a bowl, a whisk, and your determination to create something beautiful.

Impressive but easy. These look like they came from a fancy bakery. Actually just requires stirring and decorating.

Customizable toppings. Go minimal or go FULL extra with all the drizzles. Both are valid life choices.

Make-ahead friendly. These actually taste better the next day after the flavors meld. Patience is rewarded.

The Good Stuff You’ll Need

For the Blondie Base:

1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 large egg yolk (the extra yolk makes them extra fudgy)
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup crushed pretzels (about 2 cups whole pretzels, crushed)
Use the regular twisted pretzels, not rods or sticks

For the Caramel Swirl:

1/2 cup salted caramel sauce (store-bought or homemade)
Use thick caramel, not thin ice cream topping

For the Toppings:

1/4 to 1/2 cup salted caramel sauce for drizzling
1/3 cup chocolate chips or chopped chocolate, melted
1/2 cup crushed pretzels
Flaky sea salt (Maldon is ideal)
Optional: mini chocolate chips scattered on top

Equipment:

8×8 inch baking pan
Parchment paper
Large mixing bowl
Whisk or wooden spoon
Zip-top bag for crushing pretzels (or your rage and a rolling pin)

Let’s Do This

Step 1: Prep Your Pan and Pretzels

Preheat oven to 350°F (175°C).

Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides so you can lift the blondies out easily later. This is NON-NEGOTIABLE.

Put about 2 cups of pretzels in a zip-top bag, seal it, and crush them with a rolling pin or the bottom of a heavy pan. Release your stress. Let it all out.

You want a mix of fine crumbs and some chunkier pieces for texture variety. Don’t pulverize them into dust—chunky is good.

Set aside 1/2 cup of crushed pretzels for topping. The rest (about 1 cup) goes in the batter.

Step 2: Make the Blondie Batter

In a large bowl, whisk together melted butter and brown sugar until well combined and slightly glossy. This takes about 1 minute of vigorous whisking.

Add the whole egg, egg yolk, and vanilla extract. Whisk until smooth and the mixture lightens slightly in color.

In a separate small bowl, whisk together flour, baking powder, and salt.

Add the dry ingredients to the wet ingredients and fold with a wooden spoon or spatula until just combined. Don’t overmix or your blondies will be tough.

Fold in 1 cup of crushed pretzels, distributing them evenly throughout the batter.

The batter will be thick—this is correct. Blondies are dense by nature.

Step 3: Layer and Swirl

Pour about 2/3 of the batter into your prepared pan and spread it evenly with a spatula.

Drizzle or spoon about 1/4 cup of salted caramel sauce over this layer in stripes or dollops.

Drop the remaining 1/3 of batter in spoonfuls over the caramel layer, then gently spread it as best you can. It doesn’t need to be perfect—rustic is charming.

Drizzle or dollop the remaining 1/4 cup caramel sauce on top.

Use a butter knife or skewer to swirl the caramel into the batter with gentle figure-8 motions. Don’t over-swirl or you’ll lose the marbled effect.

Step 4: Bake to Perfection

Bake for 28-32 minutes until the edges are set and golden brown and the center looks just barely set. It should still jiggle SLIGHTLY when you gently shake the pan.

A toothpick inserted into the center should come out with a few moist crumbs, not clean. Clean = overbaked = sad dry blondies.

DO NOT OVERBAKE. These are meant to be dense, fudgy, and chewy. They continue cooking in the pan after you remove them.

Let cool in the pan on a wire rack for at least 30 minutes before adding toppings. If you add toppings while hot, everything will melt into a puddle.

Step 5: The Grand Finale (Toppings)

Once cooled to room temperature, drizzle the top with salted caramel sauce in a criss-cross pattern or artistic zigzags. Channel your inner Jackson Pollock.

Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Drizzle over the caramel in the opposite direction for that Instagram-worthy look.

Immediately sprinkle with the reserved crushed pretzels while the chocolate and caramel are still slightly wet so they stick.

Finish with a generous sprinkle of flaky sea salt. Don’t be shy—this is what takes these from good to “I need the recipe RIGHT NOW.”

Optional: Scatter some mini chocolate chips on top if you’re feeling extra.

Let everything set for about 15-20 minutes before cutting. Or don’t wait and just eat it with a spoon. No judgment.

Step 6: Cut and Serve

Use the parchment overhang to lift the entire block of blondies out of the pan onto a cutting board.

Use a large, sharp knife to cut into 9 or 16 squares, depending on how generous you’re feeling.

Wipe the knife clean between cuts for clean edges.

Try not to eat them all immediately. This is the hardest step.

Serving Suggestions

These are basically perfect as-is, but if you want to go FULL decadent:

Serve slightly warm with a scoop of vanilla ice cream
Heat in the microwave for 15 seconds and top with whipped cream
Pair with strong coffee or espresso
Serve with a glass of cold milk (the classic move)
Stack them on a platter for a dessert table centerpiece
Warm and top with extra caramel sauce for ultra-indulgence
Package individually in cellophane bags for gifts

Switch It Up

Peanut Butter Pretzel: Swirl in 1/2 cup melted peanut butter along with the caramel for PB&J vibes.

Chocolate Chip Addition: Fold 1/2 cup chocolate chips into the batter for extra chocolate throughout.

Brownie Version: Replace brown sugar with granulated sugar and add 1/3 cup cocoa powder for chocolate blondies.

White Chocolate Drizzle: Use melted white chocolate instead of dark chocolate for sweeter contrast.

Turtle Style: Add 1/2 cup chopped pecans to the batter and extra on top for turtle bar vibes.

Espresso Boost: Add 1 tbsp instant espresso powder to the batter for mocha flavor.

Stuffed Blondies: Press half the batter into the pan, add a layer of caramel and pretzels, top with remaining batter for hidden layers.

Cookie Butter Swirl: Replace caramel with cookie butter (Biscoff spread) for a different flavor profile.

Storage and Make-Ahead Tips

These keep beautifully and actually improve with age as flavors develop.

Room temperature: Store in an airtight container for up to 5 days. Put parchment between layers if stacking.

Refrigerate: Keep for up to 1 week in the fridge. They become even chewier when cold (in a good way).

Freeze: Wrap individual squares in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temp or microwave for 15-20 seconds.

Make ahead: Bake 1-2 days in advance. The texture and flavor actually improve overnight as everything settles.

Freeze the batter: Press unbaked batter into the pan, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 5-10 extra minutes.

Don’t add toppings until serving if gifting or storing long-term—the toppings can get absorbed or sticky over time.

Why This Works So Damn Well

These blondies are engineered for maximum deliciousness through chemistry and texture.

Brown sugar creates chewiness and adds that butterscotch/caramel flavor that makes blondies distinct from brownies.

The extra egg yolk adds richness and fudginess without making them cakey. Yolks = fat = moisture = chewy texture.

Melted butter (not creamed) creates density and that signature blondie texture that’s between a cookie and a brownie.

Not overbaking is CRUCIAL. The residual heat continues cooking them in the pan, so pulling them early ensures they stay fudgy.

Crushing pretzels creates varied texture with both fine crumbs and chunky pieces, giving you different levels of crunch in every bite.

Salted caramel + pretzels + sea salt creates that addictive sweet-salty contrast that literally makes your brain release happy chemicals.

Swirling (not fully mixing) the caramel creates pockets of intense caramel flavor rather than diluting it throughout.

Cooling before topping prevents everything from melting into the blondie and losing that beautiful layered effect.

When to Make These

Bake Sale Domination: These sell out FAST. Price them high—they’re worth it.

Potluck Winner: Bring these and prepare to be asked for the recipe 47 times.

Game Day Snacks: Sweet and salty perfection for watching sports you don’t understand.

Holiday Dessert Table: These work for literally any holiday. Versatility champions.

Gift Giving: Package in a cute box and you’re officially the best gift-giver in the family.

Stress Baking: Sometimes you need to crush pretzels and drizzle chocolate. It’s therapeutic.

Tuesday: These don’t need an occasion. Make them because it’s Tuesday and you deserve joy.

Questions People Actually Ask

Q: My blondies are dry and crumbly. What happened? A: You overbaked them. Pull them out when they still look slightly underdone—they firm up as they cool.

Q: The caramel sank to the bottom instead of swirling. Why? A: Your caramel was too thin, or your batter was too thin. Use thick caramel sauce and make sure your batter is dense.

Q: Can I use regular pretzels or do they need to be salted? A: Use regular salted pretzels—the salt is part of the flavor profile. Unsalted pretzels will make these taste flat.

Q: My toppings slid right off. Help! A: You added them while the blondies were too warm. Let them cool completely first, and press toppings gently into the caramel/chocolate while it’s still tacky.

Q: Can I make these gluten-free? A: Yes! Use a 1:1 gluten-free flour blend and gluten-free pretzels. The texture will be slightly different but still delicious.

Q: The chocolate seized up and got grainy. A: Water got into it, or you overheated it. Melt gently in short bursts and keep everything DRY.

Q: Can I skip the caramel swirl inside? A: You CAN, but the interior caramel pockets are part of what makes these special. At minimum, keep the caramel on top.

Q: How do I get clean cuts? A: Use a large, sharp knife. Wipe it clean and run it under hot water between each cut. Dry it, then cut. Repeat.

Q: Can I use unsalted pretzels and add more salt? A: Yes, but salted pretzels work better because the salt is distributed throughout. If using unsalted, increase the salt in the batter to 1/2 tsp.