Butterscotch Blondie Bars with Peanut-Pretzel Caramel

By MeanJean

by Gina Marie Miraglia Eriquez

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
• Special equipment: A 13x9x2" metal baking pan

Details

Servings 40
Adapted from epicurious.com

Preparation

Step 1

Preparation

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. 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.

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:

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.

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.

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.