While some people prefer sweet snacks and others prefer their salty counterparts, some of us just can’t resist either. Not sure if anyone else was addicted to Flipz chocolate covered pretzels as a child (or now — no shame), but I could definitely polish off a whole bag by myself back in the day.

There’s something about the trio of salty, sweet, and crunchy that is so irresistible. So, why not take those three addictive qualities and put them all together in one dessert? These gooey blondies will disappear before you can even think about reaching for those chocolate covered pretzels.

Salted Chocolate Caramel Pretzel Blondies

  • Prep Time:15 minutes
  • Cook Time:20-25 minutes
  • Total Time:35-40 minutes
  • Servings:16 blondies
  • Medium


  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 1/4 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup caramel bits
  • 1/2 cup pretzels, crushed
  • 1/2 teaspoon flaky or coarse salt, for sprinkling
Photo by Meredith Ross
  • Step 1

    Preheat oven to 350°F and line an 8×8 pan with foil sprayed with non-stick spray. In the bowl of an electric mixer, mix together butter, sugar, and brown sugar on medium speed until combined.

    Photo by Meredith Ross
  • Step 2

    Add eggs and vanilla and mix until creamy.

    Photo by Meredith Ross
  • Step 3

    In a separate mixing bowl, whisk together flour, baking powder, and salt.

    Photo by Meredith Ross
  • Step 4

    With the mixer on low speed, add dry ingredients to wet ingredients and mix until just combined.

    Photo by Meredith Ross
  • Step 5

    Stir in chocolate chips, caramel bits, and pretzels.

    Photo by Meredith Ross
  • Step 6

    Spread batter evenly into pan, sprinkle with flaky or coarse salt, and bake for 20-25 minutes, until slightly golden brown and a toothpick comes out clean. Let cool completely, slice into squares, and enjoy.

    Photo by Meredith Ross