List of ingredients
2 1/2 cups of all-purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 sticks of room-temperature butter
3/4 cup of white sugar
3/4 cup of brown sugar
1 tsp vanilla
1 1/2 cups of semi-sweet chocolate chips
1 cup of Kraft Caramel Bits (tiny preformed balls of caramel found in baking section)
2 cups of slightly broken pretzel twists
Salted Caramel or Butterscotch melting wafers to drizzle on top after cutting
Cream butter, sugars and vanilla together. (I use my Kitchen-Aid Stand Mixer for almost all of my baking) Add eggs. Slowly add flour, baking soda and salt. Mix in chocolate chips and caramel bits.
Spray a 9×13 baking pan with cooking spray. Line pan with parchment paper and lightly spray. Spread dough in pan and gently press pretzel pieces on top. The beauty of the parchment paper step is that you will be able to lift the entire slab of cookies out of the pan for easier slicing.
Bake for 25-30 minutes or until middle is set and top is slightly browned. Allow to cool for a few hours. Once cool, I sliced the bars and put on a cooling rack and drizzled with Salted Caramel Wafers. These bar cookies are actually better one they have cooled, if you can wait that long!
Oh baby these look good – I’m going to try a gluten-free version when we get home – yummy!
Just made some delicious salted carmel blondies. Everyone loved them. Thank you for sharing the recipe.
So glad you enjoyed Nancy!
Reblogged this on four sweetie pies and commented:
A quick drizzle update to the Salted Caramel Blondies, always a favorite when I take them anywhere! Enjoy :)