BUTTERSCOTCH BLONDIE BARS WITH PEANUT-PRETZEL CARAMEL
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Bake Christmas Kid-Friendly Low Sodium Back to School Peanut Birthday Shower Christmas Eve Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 40 servings
Number Of Ingredients 17
Steps:
- 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.
NO BAKE BUTTERSCOTCH-PRETZEL TREATS
Make and share this No Bake Butterscotch-Pretzel Treats recipe from Food.com.
Provided by invictus
Categories Lunch/Snacks
Time 27m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Line a 13 x 9 pan with foil and lightly coat with cooking spray.
- In a bowl mix powdered sugar, peanut butter, and melted butter. Stir in 2 cups of crushed pretzels. Press mixture into bottom of pan and press firmly.
- In a heavy medium saucepan combine butterscotch chips and whipping cream. Stir over medium heat until chips have melted. Carefully spoon and spread mixture over crumb mixture.
- Sprinkle with remaining pretzels and peanuts. Press gently.
- Cover and chill for 2 hours, cut into bars and serve.
Nutrition Facts : Calories 206.5, Fat 10.3, SaturatedFat 4.8, Cholesterol 7.3, Sodium 269.7, Carbohydrate 25.7, Fiber 1.1, Sugar 12.4, Protein 4.2
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