Bar Snack Blondies
A perfect blend of buttery, caramel blondie base with the sweet and salty bar mix. Bursting with roasted peanuts, chocolate chunks, and pretzels, these bar mix blondies will become a fast favourite!
Ingredients
- 1 cup butter softened
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup semi-sweet chocolate chunks
- ½ cup broken pretzel sticks + a couple of extra
- ½ cup roasted peanuts
Instructions
- Prepare a 9x13 baking dish by lining with parchment paper, leaving the extra overhang the side. Spray the exposed baking dish and the parchment paper with cooking spray or brush with butter.
- Beat 1 cup butter, ¾ cup light brown sugar, and ¾ cup granulated sugar together. Add 2 large eggs one at a time, and 1 teaspoon vanilla, beating well after each addition.
- Whisk 1 teaspoon salt and 1 teaspoon baking soda into 2 ½ cups flour, then add the dry ingredients to the wet. Stir until combined, but do not overmix.
- Stir in 1 ½ cup semi-sweet chocolate chunks, then fold in the ½ cup broken pretzel sticks + a couple of extra, and ½ cup roasted peanuts.
- Press the batter into the prepared baking pan.
- Put the entire baking pan into the fridge, uncovered, and chill for at least 30 minutes, up to an hour.
- Meanwhile, preheat the oven to 350f.
- Once the batter is done chilling, gently press the extra pretzels into the top of the batter.
- Bake the blondies at 350f for 40-45 minutes, until the edges are golden and a toothpick inserted into the centre comes out clean or mostly clean. We want the middle to be ever so slightly undercooked as it will continue to cook while the blondies are cooling.
- Remove the blondies from the oven and cool in the baking tray on a wire cooling rack for about an hour before removing from the pan. To easily remove, simply lift the parchment paper sling we created in step 1.
- Slice the blondies into the desired size and serve!
Notes
Store these bar mix blondies in a cookie jar or other airtight container at room temperature for up to 3 days, or in a freezer zip lock bag in the freezer for up to 3 months.
