Name: Butterscotch Blondie Bars With Peanut-Pretzel Caramel
Yield: Makes 40 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 teapsoons baking powder; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter; 2 cups (packed) light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 4 cups roasted unsalted peanuts; 2 cups sugar; 1/4 cup honey; 1/4 cup (1/2 stick) unsalted butter; 1/2 cup heavy cream; 1 1/2 cups 1 1/2"-wide thin twisted pretzels, coarsely crushed; A 13x9x2" metal baking pan

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Butterscotch Blondie Bars with Peanut-Pretzel CaramelRomulo Yanes

Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.

Recipe information

Yield
Makes 40 servings

Ingredients

Blondie:

1 1/2 cups all-purpose flour

2 teapsoons baking powder

1 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter

2 cups (packed) light brown sugar

2 large eggs

1 teaspoon vanilla extract

Peanut-pretzel caramel:

4 cups roasted unsalted peanuts

2 cups sugar

1/4 cup honey

1/4 cup (1/2 stick) unsalted butter

1/2 cup heavy cream

1 1/2 cups 1 1/2"-wide thin twisted pretzels, coarsely crushed

Special Equipment

A 13x9x2" metal baking pan

Preparation

For blondie:
Step 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.
Step 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.
For peanut-pretzel caramel:
Step 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.
Step 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.
Step 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.