Peanut Butter Pretzel Butterscotch Blondies Recipe

I absolutely love this Peanut Butter Pretzel Butterscotch Blondies Recipe because it combines such fun and contrasting flavors in one bite—the salty crunch of pretzels, the rich creaminess of peanut butter, and those melty pockets of butterscotch sweetness. When I first tried this, I was amazed at how these blondies hit all the right notes, making them an irresistible treat for any occasion, whether it’s a casual snack or a special dessert for guests.

You’ll find that these blondies work really well when you want a dessert that’s a bit out of the ordinary but still comforting and easy to make. Plus, the recipe comes together quickly, which is a big win for busy days. I’ve shared this with friends, and trust me, my family goes crazy for this Peanut Butter Pretzel Butterscotch Blondies Recipe every time I bake it.

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Ingredients You’ll Need

These ingredients are pantry staples for many of us, but each one plays a key role in the flavor and texture of your Peanut Butter Pretzel Butterscotch Blondies Recipe. Using good quality peanut butter and fresh pretzels really makes a difference.

• Cooking spray: Helps prevent sticking and makes cleanup a breeze, especially when combined with parchment paper.
• Light brown sugar: Adds moisture and a hint of caramel flavor that enhances the butterscotch notes beautifully.
• Unsalted butter: Using unsalted allows better control of saltiness and adds rich creaminess.
• Chunky natural peanut butter: Gives that classic peanut butter flavor plus extra texture with peanut bits.
• Baking powder: Provides just enough lift to keep the blondies soft but not cakey.
• Pure vanilla extract: Boosts all the flavors with a warm, inviting aroma.
• Kosher salt: Balances sweetness and highlights the peanut butter and butterscotch flavors.
• Large eggs: Bind everything together and contribute to the moist, fudgy texture.
• All-purpose flour: The base that holds all the mix-ins together with a tender crumb.
• Mini pretzels: Adds that essential crunch and salty bite; crushing them a bit before folding helps distribute the flavor evenly.
• Butterscotch chips: Melt in pockets throughout the batter, giving sweet, buttery bursts in every bite.

Variations

I love customizing this Peanut Butter Pretzel Butterscotch Blondies Recipe to suit different occasions or moods. Whether you want it nuttier, sweeter, or even dairy-free, there are a few tweaks you can try that don’t sacrifice the magic of this treat.

• Nut-Free Version: Swap peanut butter for sunflower seed butter to make it safe for those with allergies—I’ve done this for parties and no one missed peanuts at all.
• Extra Crunch: Add chopped roasted peanuts or almonds for an even nuttier texture.
• Chocolate Lover’s Twist: Replace half of the butterscotch chips with semi-sweet chocolate chips for a mix of flavors I adore.
• Saltier Kick: Sprinkle flaky sea salt on top before baking to elevate the salty-sweet contrast even more.

How to Make Peanut Butter Pretzel Butterscotch Blondies Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Then, grease a 13″x9″ metal baking pan with cooking spray and line it with parchment paper, leaving an overhang on two long sides—this technique makes it so much easier to lift the blondies out cleanly after baking. Don’t forget to lightly grease the parchment paper too; it prevents sticking and ensures flawless removal.

Step 2: Mix the Wet Ingredients with Sugar

In a large bowl, use a handheld electric mixer on medium-high speed to beat the packed brown sugar, melted butter, chunky peanut butter, baking powder, vanilla extract, and kosher salt together. I love this part because the batter already smells amazing—like a peanut butter dream. Then add the eggs one at a time, mixing on low speed after each addition to avoid overbeating. This helps maintain a tender crumb.

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

Gently fold in the all-purpose flour until you only see a few streaks left—overmixing can make blondies tough, so go slow here. Next, crush 2 cups of the mini pretzels lightly into 2 or 3 big pieces by hand; I find this is the best way to keep their crunch without dissolving them completely. Add these crushed pretzels along with two-thirds of the butterscotch chips and fold everything together until nicely combined.

Step 4: Transfer Batter and Add Toppings

Spread the batter evenly into your prepared pan using an offset spatula or the back of a spoon. Press the remaining half-cup of mini pretzels gently into the top of the batter, then sprinkle the leftover third of the butterscotch chips over the surface. This makes for a beautiful, crunchy, and melty top crust.

Step 5: Bake and Test

Bake in the preheated oven for 23 to 27 minutes, or until the blondies turn a light golden brown. The trick I learned is to use a toothpick or tester inserted into the center—it should come out clean or with just a few moist crumbs attached, but no wet batter. Keep a close eye toward the end of baking to prevent overbaking, which dries them out.

Step 6: Cool and Slice

Once done, let the blondies cool in the pan for at least 20 minutes. Using the parchment overhang, carefully lift them out and place on a cutting board. Cut into 15 squares for perfectly portioned treats. I find letting them cool completely makes slicing easier and keeps the edges neat.

How to Serve Peanut Butter Pretzel Butterscotch Blondies Recipe

Garnishes

I usually keep garnishes simple with these blondies—sometimes a light dusting of powdered sugar adds a pretty finish. If I’m feeling fancy, I’ll drizzle a little melted chocolate on top or add a few extra whole pretzels for charm and crunch before serving.

Side Dishes

For an indulgent treat, I love pairing these blondies with a scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of coffee or a creamy chai latte makes the perfect pairing to balance the sweet and salty flavors.

Creative Ways to Present

For parties, I arrange the blondie squares on a rustic wooden board alongside small bowls of extra pretzels and butterscotch chips. You could also stack them like mini brownies with a skewer for easy grab-and-go bites—which is always a hit with kids!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 3 days, which keeps them soft and chewy. If I notice the blondies have lost a bit of that fresh texture after day two, I’ll reheat them slightly to bring back their softness.

Freezing

This Peanut Butter Pretzel Butterscotch Blondies Recipe freezes really well—just wrap individual squares tightly in plastic wrap and pop them in a freezer-safe bag for up to 3 months. When I’m ready to eat, I thaw them overnight in the fridge to keep their texture intact.

Reheating

To reheat, I usually microwave a blondie square for about 10-15 seconds or pop it in a warm oven at 300°F for 5 minutes. This revives that melty butterscotch and soft peanut butter flavor without drying it out.

FAQs

Final Thoughts

This Peanut Butter Pretzel Butterscotch Blondies Recipe holds a special place in my recipe box because it’s one of those rare desserts where sweet, salty, and nutty all come together so perfectly without any extra effort. I hope you enjoy baking and sharing these as much as I do—once you try them, they’re sure to become a favorite go-to treat for your family and friends. Give it a shot and let me know how yours turn out!

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