Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pretzel and Potato-Chip Blondies
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 35 min
- Yield: 24 squares (6 gifts in Mason jars)
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- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 35 min
- Yield: 24 squares (6 gifts in Mason jars)
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
