Butterscotch Blondie Bars With Peanut-Pretzel Caramel
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Kosher Salt2 cups
Light Brown Sugar (packed)2 large
Egg1 tsp
Vanilla Extract4 cups
Roasted Unsalted Peanuts2 cups
Sugar1 cup
Honey1 cup
Heavy CreamDirections:
1
For blondie: Preheat oven to 350°F
2
Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan
3
Whisk flour, baking powder, and salt in a medium bowl; set aside
4
Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes
5
Transfer to a medium bowl
6
Add brown sugar
7
Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes
8
Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes
9
Add dry ingredients; beat until smooth (batter will be thick)
10
Using an offset or regular spatula, evenly spread batter in prepared pan
11
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
12
Let cool completely in pan on a wire rack
13
Preheat oven to 350°F
14
Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan
15
Whisk flour, baking powder, and salt in a medium bowl; set aside
16
Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes
17
Transfer to a medium bowl
18
Add brown sugar
19
Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes
20
Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes
21
Add dry ingredients; beat until smooth (batter will be thick)
22
Using an offset or regular spatula, evenly spread batter in prepared pan
23
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
24
Let cool completely in pan on a wire rack
25
For peanut-pretzel caramel: Preheat oven to 350°F
26
Line a rimmed baking sheet with parchment paper
27
Spread peanuts over sheet in an even layer
28
Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes
29
Set aside
30
Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves
31
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
32
Add honey; return to a boil, stirring often, about 1 minute longer
33
Add butter; stir until blended
34
Add cream (mixture will bubble vigorously); whisk until smooth
35
Stir in peanuts and pretzels
36
Pour over cooled blondie
37
Chill until cool, about 30 minutes
38
Run a knife around short sides of pan to release blondie
39
Using parchment-paper overhang, lift from pan
40
Cut lengthwise into 4 strips
41
Cut each strip crosswise into 10 bars
42
DO AHEAD: Chill for up to 1 week in an airtight container
43
Bring to room temperature before serving
44
Preheat oven to 350°F
45
Line a rimmed baking sheet with parchment paper
46
Spread peanuts over sheet in an even layer
47
Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes
48
Set aside
49
Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves
50
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
51
Add honey; return to a boil, stirring often, about 1 minute longer
52
Add butter; stir until blended
53
Add cream (mixture will bubble vigorously); whisk until smooth
54
Stir in peanuts and pretzels
55
Pour over cooled blondie
56
Chill until cool, about 30 minutes
57
Run a knife around short sides of pan to release blondie
58
Using parchment-paper overhang, lift from pan
59
Cut lengthwise into 4 strips
60
Cut each strip crosswise into 10 bars
61
DO AHEAD: Chill for up to 1 week in an airtight container
62
Bring to room temperature before serving