Peanut Butter Pretzel Butterscotch Blondies

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Get ready to fall in love with a dessert that’s both salty and sweet! These peanut butter blondies, packed with pretzels and butterscotch chips, will make you forget all about brownies or magic bars.

To make sure your blondies turn out perfect, choose an all-natural, unsweetened peanut butter. Chunky peanut butter works best for extra texture, but creamy will do just fine too. Just make sure it’s only made of peanuts and salt, no extra sugars or stabilizers. Stir it well before using!

For baking, use a light-colored metal pan. Metal pans heat up and cool down faster, giving you evenly baked blondies. Glass or ceramic pans take longer to heat, which might leave you with underdone centers and overdone edges.

Patience is key! Let your blondies cool completely before cutting into them. Warm blondies are more likely to crumble, especially with all those delicious mix-ins. Once cooled and firm, lift the slab out of the pan onto a cutting board and slice with a chef’s knife for clean cuts.

Store your blondies in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.

Peanut Butter Pretzel Butterscotch Blondies

Prep Time 5 minutes
Total Time 40 minutes
Course Dessert
Servings 15


  • Cooking spray
  • 1 3/4 cups packed light brown sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, melted
  • 3/4 cup all-natural chunky peanut butter
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 large eggs room temperature
  • 2 cups all-purpose flour
  • 2 1/2 cups mini pretzels divided
  • 1 cup butterscotch chips divided


  • Preheat your oven to 350°F and grease a 13″x9″ metal baking pan with cooking spray. Line it with parchment paper, leaving some overhang on two sides, and grease the parchment too.
  • In a large bowl, use an electric mixer to beat together the brown sugar, melted butter, peanut butter, baking powder, vanilla, and salt until combined. Add the eggs one at a time, beating well after each addition.
  • Fold in the flour until just combined, then gently mix in 2 cups of pretzels (lightly crushed) and 2/3 cup of butterscotch chips.
  • Spread the batter into the prepared pan, then press the remaining 1/2 cup of pretzels on top. Sprinkle with the remaining 1/3 cup of butterscotch chips.
  • Bake for 23 to 27 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Let them cool completely before using the parchment overhang to lift them out of the pan and cutting them into squares. Enjoy your delicious peanut butter blondies!

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