Kids Can Make: Pretzel and Potato-Chip Blondies

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.]

Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
40 min
Cook:
40 min

Yield:
24 squares (6 gifts in Mason jars)
Level:
Easy

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
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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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