Peanut Butter Pretzel Butterscotch Blondies Recipe

I absolutely love sharing this Peanut Butter Pretzel Butterscotch Blondies Recipe because it’s one of those sweet treats that surprises you in the best way. The combination of salty pretzels, creamy peanut butter, and sweet butterscotch creates a perfect balance that’s fun, addictive, and just a little nostalgic. It’s one of those recipes that I pull out whenever I want to impress friends or just treat myself without too much fuss.

When I first tried this recipe, I didn’t expect it to be so easy yet so good. You’ll find that it works beautifully for family gatherings, potlucks, or whenever you crave a chewy, rich blondie with a salty crunch. The mix of textures and flavors really makes it stand out, and I think you’ll love how foolproof it is to bake, even if pies and cakes usually intimidate you.

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Ingredients You’ll Need

Every ingredient in this Peanut Butter Pretzel Butterscotch Blondies Recipe has a special role, blending textures and flavors that make these blondies stand out. You don’t need fancy stuff—just pantry staples you can easily find and rely on.

• Cooking spray: Helps prevent sticking and ensures easy removal from the pan.
• Light brown sugar: Adds moisture and a hint of caramel flavor that complements the butterscotch.
• Unsalted butter: Using unsalted allows you to control the salt balance, plus it gives a rich, creamy base.
• Chunky peanut butter: I love using chunky here for extra texture and peanutty goodness.
• Baking powder: Gives just enough lift for tender, cakey blondies without being cakey like a cake.
• Pure vanilla extract: Enhances the overall sweetness and flavor depth.
• Kosher salt: A pinch balances sweetness and brings out all the flavors.
• Large eggs: Room temperature eggs mix better and make the blondies perfectly dense yet soft.
• All-purpose flour: The main structure to hold everything together.
• Mini pretzels: Divided use lets you mix some inside and press some on top for crunchy surprises.
• Butterscotch chips: Also divided for creamy pockets inside and a nice melty topping.

Variations

I like to mix things up with this Peanut Butter Pretzel Butterscotch Blondies Recipe depending on the occasion, and honestly, it’s so versatile you can really make it your own. Whether you want to dial back on sugar, add extra crunch, or sneak in some nuts, go for what feels right for you!

• Nut-Free Variation: Swap peanut butter for sunflower seed butter and ensure pretzels and chips are nut-free so friends with allergies can enjoy these too.
• Extra Crunch: Add chopped roasted peanuts or lightly salted cashews for a nutty crunch that plays well with the pretzels.
• Chocolate Swap: If you prefer chocolate chips instead of butterscotch, it creates a different but equally delicious flavor combo.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend and gluten-free pretzels to keep things safe but flavorful.

How to Make Peanut Butter Pretzel Butterscotch Blondies Recipe

Step 1: Prep Your Pan and Oven

First, preheat your oven to 350°F — this ensures it’s hot and ready when your batter is mixed. Grease a 13″x9″ metal baking pan really well with cooking spray to avoid sticking. Then, line it with parchment paper leaving an overhang on two long sides, and give that parchment a quick spray too. This little extra step is a lifesaver when you want to easily lift your blondies out later without any breakage.

Step 2: Mix Wet Ingredients and Sugar

In a large mixing bowl, use a handheld electric mixer on medium-high speed to beat together your packed light brown sugar, melted unsalted butter, chunky peanut butter, baking powder, vanilla extract, and kosher salt. This combination is where your blondies get their rich, fudgy texture and nutty flavor. Once everything is combined, add the eggs one at a time, mixing on low speed after each so your batter stays smooth and doesn’t get overworked.

Step 3: Fold in Flour, Pretzels, and Butterscotch Chips

Gently fold in the all-purpose flour until you see just a few streaks — don’t overmix here or you’ll lose that tender chew. Grab 2 cups of your mini pretzels and crush them slightly into 2 to 3 large pieces; this provides those ironic little salty bits that crunch without overwhelming the soft blondie base. Add those crushed pretzels and 2/3 cup of the butterscotch chips, folding everything carefully until just combined.

Step 4: Spread Batter and Add Toppings

Transfer your blondie batter to the prepared pan, spreading it evenly with an offset spatula or the back of a spoon. Here’s a fun trick I learned: press the remaining half cup of pretzels into the top of the batter, then sprinkle the remaining 1/3 cup of butterscotch chips evenly on top. This topping gives you those irresistible bites of crunch and sweet melt when these bake.

Step 5: Bake to Golden Perfection

Pop the pan into your preheated oven and bake for 23 to 27 minutes. You want the blondies to be light golden brown and a tester inserted into the center should come out clean or with just a few moist crumbs. If you’re like me and can’t wait, start checking at 22 minutes — ovens vary, and erring on the side of slightly underdone keeps these nice and chewy.

Step 6: Cool and Slice

Once baked, let your blondies cool completely in the pan — I usually leave them 30-40 minutes. The parchment overhang comes to the rescue here; lift the blondies out gently onto a cutting board and slice into squares. Pro tip: Use a sharp knife and wipe it clean between cuts for neat edges that look as good as they taste.

How to Serve Peanut Butter Pretzel Butterscotch Blondies Recipe

Garnishes

I usually keep garnishes simple — a light dusting of powdered sugar is elegant and adds a little extra sweetness without overpowering the flavors. If I’m feeling fancy, I drizzle a bit of melted peanut butter or butterscotch on top right after baking for a glossy finish. Fresh berries on the side add a surprisingly nice contrast.

Side Dishes

These blondies are pretty rich, so I love pairing them with a scoop of vanilla ice cream or a simple bowl of fresh fruit salad to lighten things up. For a party, some salted caramel sauce or whipped cream alongside makes for a decadent combo everyone enjoys.

Creative Ways to Present

For special occasions, I like to serve these blondies stacked on a cake stand with little paper napkins and a sprinkle of extra crushed pretzels on top. You could also cut them into bite-sized squares and skewer them with toothpicks for a fun finger-food style treat. Another idea is to layer them with whipped cream and fruit in clear dessert cups for a visually impressive mini dessert parfait.

Make Ahead and Storage

Storing Leftovers

I keep leftover blondies stored in an airtight container at room temperature for up to 4 days, and they remain perfectly soft and chewy. If your kitchen is warm, I recommend refrigerating them in the same container to avoid melting the butterscotch chips on top.

Freezing

Freezing works like a charm with these blondies. I wrap individual squares in plastic wrap and place them in a freezer bag. When I want a quick treat, I just thaw them at room temperature for about 30 minutes or warm them in the microwave for a few seconds. They still taste almost as good as fresh, which is a lifesaver on busy days.

Reheating

To reheat, I pop a blondie on a microwave-safe plate and give it a 10-15 second zap — just long enough to bring back the melty butterscotch without drying it out. If you prefer oven reheating, wrap the blondie in foil and warm at 300°F for 5-7 minutes. Both ways keep these bars tasting fresh and gooey.

FAQs

Final Thoughts

This Peanut Butter Pretzel Butterscotch Blondies Recipe has truly become a staple in my kitchen, especially when I crave something comforting yet interesting. I love how the salty crunch plays with sweet, melty butterscotch and creamy peanut butter—it’s a trio that just works every time. Honestly, you’re going to enjoy making these as much as eating them, and I can’t wait for you to try them yourself and discover your own favorite tweaks!

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