How do you make blondies even better? Add our 2 favorite salty snacks to the sweet mix. For little kids: Let them measure ingredients and add toppings. For big kids: Let them pulse the food processor and spread the batter. To wrap them up: Place 4 blondies in a wide-mouth Mason jar, with cupcake liners separating them.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 35 min |
| Yield: | 24 squares (6 gifts in Mason jars) |
Ingredients
- 2 sticks (1 cup) unsalted butter, plus more for greasing the pan
- 2 1/2 cups thin pretzel sticks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups packed light brown sugar
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 cup butterscotch chips
- 1/2 cup mini semisweet chocolate chips
- 1 1/2 cups potato chips, broken into pieces as needed
Instructions
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving about a 2-inch overhang on all sides; butter the bottom and sides.
- Pulse 2 cups of the pretzels in a food processor to a fine powder; transfer to a medium bowl, add the flour, baking powder and salt, and stir to combine.
- Melt the butter in a medium saucepan over medium heat. Remove from the heat, and stir in the sugar; set aside to cool completely. Stir in the eggs and vanilla until completely combined. Add the pretzel-flour mixture in 2 batches, stirring after each until fully incorporated. Stir in the butterscotch chips and half the chocolate chips.
- Transfer the dough to the prepared pan, and spread it out evenly. Push the potato chips and the remaining 1/2 cup pretzel sticks into the top of the batter. Scatter the remaining chocolate chips. Bake until golden and a toothpick inserted in the center comes out with only a few crumbs attached, 30 to 35 minutes. Cool completely in the pan on a rack. Use the foil overhang to help lift the bars out of the pan. Cut into 24 squares. Store at room temperature in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 274 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 44 mg |
| Sodium | 208 mg |
Reviews
I only baked this for about 26 minutes. It is definitely not too sweet. I’m not really impressed with it, and doubt I would make it again.