
Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!
Ingredients:
1 & 1/4 cups crushed mini pretzels
1 cup light brown sugar, slightly packed
1/2 cup cane sugar
2 sticks unsalted butter, room temperature
2 eggs
2 teaspoons vanilla extract
2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup Joe’s Organic Syrup – Caramel Syrup
Pinch of sea salt
Directions:
Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient
Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside
In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract
In a small bowl stir together the flour, baking soda and salt with a fork or whisk
Add the dry ingredients into the wet ingredients using the lowest beating setting
Stir in the broken pretzels with a spoon
Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side
Let fully cool
Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well
Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!
Enjoy!