Butterscotch Blondie Bars With Peanut-Pretzel Caramel - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/gina-marie-miraglia-eriquez
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teapsoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 cups (packed) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 °F. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
- Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.
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