Peanut Butter Pretzel Butterscotch Blondies Recipe

If you’re craving a sweet treat with a perfect balance of salty, nutty, and buttery flavors, the Peanut Butter Pretzel Butterscotch Blondies Recipe is going to become your new best friend. I absolutely love how these blondies come together – the crunchy pretzels add just the right amount of saltiness that pairs beautifully with the rich peanut butter and gooey butterscotch chips. Whenever I want a dessert that’s indulgent but still has that homemade charm, this blondie recipe is my go-to.

What makes this Peanut Butter Pretzel Butterscotch Blondies Recipe really special is how effortlessly it blends simple pantry staples into something utterly irresistible. Whether you’re baking for a casual family night or bringing a dessert to a friend’s gathering, these blondies are guaranteed to impress. Plus, they’re super simple to make, even if you’re not usually a baker – trust me, you’ll find that the steps are straightforward, and the end result feels like a little celebration with every bite.

this …

Ingredients You’ll Need

You’ll find this Peanut Butter Pretzel Butterscotch Blondies Recipe calls for classic ingredients that play off each other so well. I like keeping my pantry stocked with these staples, so when that craving hits, I’m always ready to whip up a batch.

• Cooking Spray: Essential for greasing the pan to avoid sticking; helps get those blondies out cleanly.
• Light Brown Sugar: I prefer packed light brown sugar here because it brings moisture and a subtle caramel flavor.
• Unsalted Butter: Using unsalted lets you control the saltiness; plus, melted butter makes the batter super rich and smooth.
• Chunky Peanut Butter: Chunky adds texture and extra peanutty goodness – smooth works too if that’s what you have.
• Baking Powder: Just enough leavening to give the blondies a gentle rise without losing that dense, chewy texture.
• Pure Vanilla Extract: A pantry must-have that enhances the overall warmth and depth of flavor.
• Kosher Salt: Balances sweetness and complements the pretzels perfectly.
• Large Eggs: Room temperature eggs help the batter come together smoothly and lock in moisture.
• All-Purpose Flour: Provides structure; make sure to measure it correctly to keep the blondies tender.
• Mini Pretzels: Broken into chunks, these add delightful crunch and a salty counterpoint – fresh pretzels work best.
• Butterscotch Chips: These little pockets of sweetness melt beautifully, giving bursts of buttery, caramel flavor.

Variations

I love that this Peanut Butter Pretzel Butterscotch Blondies Recipe easily adapts to whatever mood I’m in or what I have on hand. Feel free to get creative — these blondies are like a delicious canvas for flavor play!

• Swap the Chips: I’ve tried chocolate chips or white chocolate chips instead of butterscotch, and they turn out just as amazing.
• Salted Peanut Butter: If you like things saltier, swapping regular peanut butter for salted adds a nice punch.
• Nut-Free Version: Replace peanut butter with sunflower seed butter and skip the pretzels for allergy-friendly treats.
• Add Some Nuts: I sometimes toss in chopped pecans or walnuts for extra crunch and earthiness.

How to Make Peanut Butter Pretzel Butterscotch Blondies Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F – no one likes a surprise when the batter is ready! Grease a 13″x9″ metal baking pan thoroughly with cooking spray, then line it with parchment paper leaving a couple of inches hanging over the edges. I always spray the parchment too; it makes lifting the blondies out a breeze once they’re baked and cooled.

Step 2: Mix the Wet Ingredients

In a large bowl, beat together the packed brown sugar, melted butter, chunky peanut butter, baking powder, vanilla extract, and kosher salt with an electric mixer at medium-high speed until it’s well combined and smooth. Then, add the eggs one at a time, beating on low speed after each until fully incorporated. This ensures your blondie batter will be nice and silky without any lumps.

Step 3: Add Dry Ingredients and Mix-ins

Gently fold in the all-purpose flour with a spatula, stirring just until you see a few streaks left – don’t overmix or the blondies could get tough. Next, break 2 cups of the mini pretzels into 2-3 big pieces each and add them by hand, along with 2/3 cup of your butterscotch chips. The mix of chunks and chips scattered throughout is what makes these blondies so irresistibly textured!

Step 4: Assemble the Blondies

Spread the batter evenly into your prepared pan using an offset spatula or the back of a spoon. Then, press the remaining 1/2 cup of crushed pretzels gently on top and sprinkle with the rest of the butterscotch chips. This topping not only looks inviting but also creates a lovely crunchy contrast once baked.

Step 5: Bake to Perfection

Pop the pan into your preheated oven and bake for 23 to 27 minutes, or until the blondies turn a light golden brown on top and a toothpick inserted in the center comes out clean. I tend to check around 22 minutes to avoid overbaking because I love them fudgy rather than cakey – but it’s up to your preference!

Step 6: Cool and Cut

Once baked, let the blondies cool in the pan for about 10-15 minutes, then use the parchment paper overhang to lift them out onto a cutting board. Cut into 15 squares and get ready for all the compliments that come your way. Pat yourself on the back – you just made something truly scrumptious!

How to Serve Peanut Butter Pretzel Butterscotch Blondies Recipe

Garnishes

I usually dust these blondies with a light sprinkle of flaky sea salt right after baking—that little extra seasoning really amps up the pretzel’s flavor and highlights the butterscotch. Sometimes, I like to drizzle some melted peanut butter or even a thin layer of chocolate on top for an extra special touch.

Side Dishes

My favorite accompaniments with these blondies are a scoop of vanilla ice cream or a cup of rich coffee. On chilly days, a warm mug of milk or hot chocolate pairs beautifully to balance the salty-sweet flavors and create a cozy dessert experience.

Creative Ways to Present

For parties, I like to cut these blondies into bite-sized squares and serve them on pretty platters sprinkled with extra chopped pretzels and chips. Wrapping individual bars in wax paper tied with twine also makes a charming gift or party favor that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store my leftover blondies in an airtight container at room temperature. They stay fresh and chewy for about 3 to 4 days like this. If you want to keep that fresh-baked softness longer, refrigerate for up to a week—just bring them to room temp before enjoying.

Freezing

I’ve frozen these blondies successfully by wrapping individual squares tightly in plastic wrap and then placing them in a freezer-safe bag. They last 2-3 months frozen. Just thaw at room temperature or pop briefly in the microwave for a warm treat anytime.

Reheating

When reheating leftovers, I like to microwave them for about 15-20 seconds wrapped in a damp paper towel to keep them moist. Alternatively, warming in a low oven (around 300°F) for 5-7 minutes works great if you want that just-out-of-the-oven feel.

FAQs

Final Thoughts

This Peanut Butter Pretzel Butterscotch Blondies Recipe is truly one of those treats that feels elevated, yet is so easy to whip up on a whim. I’ve made it countless times for my family, and it never fails to bring smiles and requests for seconds. If you love the idea of a dessert that marries salty crunch with melt-in-your-mouth sweetness, you really can’t go wrong here. Give it a try—you’ll soon discover why I keep coming back to this recipe as a fun, comforting staple in my baking rotation.

Print