I suffer from terrible indecision. Do I want a sweet snack or a savoury one? I don't know. If you are like me, rejoice, now you don't have to choose. These blondies are essentially big chocolate chip cookie squares with a load of salty bar snacks folded in. You can have it all.
Butterscotch chips have a lovely, toasty, smooth brown sugar sort of flavour, but they are just a bit too sweet. Kind of like white chocolate, they are sort of simultaneously appealing and a bit cloying. Adding in the salty snacks balances out the butterscotch chips nicely, giving little pops of salty and sweet as you eat.
pretzel, butterscotch and salty peanut blondies:
Adapted from Bon Appetit and Smitten Kitchen, sort of smashed them together
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- a pinch of salt
- 1 cup all-purpose flour
- 1/3 cup butterscotch chips
- 1/2 cup milk chocolate chips
- 1 cup pretzels, lightly smashed
- 1 cup salted, roasted peanuts
Combine butter and sugar. Beat in egg and vanilla. Stir in flour and salt. Add butterscotch and chocolate chips, pretzels and peanuts and mix in evenly.
Spread evenly in a 8"x 8" pan lined with parchment paper and bake at 350 degrees for around 20 minutes until just set. They should be soft in the centre and just crispy around the edges. I like them just slightly underbaked, so they are chewy rather than cakey.
Let cool a bit, but definitely try them still warm. Probably with a bit of ice cream.
Photos: Tyrel Hiebert