Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Ingredients

  • Special equipment: A 13x9x2" metal baking pan
  • 1 ½ cups 1 ½"-wide thin twisted pretzels, coarsely crushed
  • ½ cup heavy cream
  • ¼ cup (½ stick) unsalted butter
  • ¼ cup honey
  • 2 cups sugar
  • 4 cups roasted unsalted peanuts
  • + 7 more ingredients
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 cups (packed) light brown sugar
    • ¾ cup (1 ½ sticks) unsalted butter
    • 1 teaspoon kosher salt
    • 2 teapsoons baking powder
    • 1 ½ cups all-purpose flour

1. For blondie: 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. Trans...

View full recipe at SpringPad

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