M&M Pretzel Blondies
These M&M Pretzel Blondies are a perfect blend of chewy, sweet, and salty with colorful M&M's and crunchy pretzels. A delicious crowd-pleaser!
Servings: 12 servings
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup broken pretzels
- 1 cup peanut butter chips
- 1 cup M&M's plus a few extra to press on top
- 24 small pretzel twists for topping
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated white sugar until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the bowl and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
- Fold in the broken pretzels, peanut butter chips, and M&M's, reserving a few M&M's for topping.
- Spread the batter evenly in the prepared pan and press the reserved M&M's and small pretzel twists on top.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes. Lift out using the parchment paper and cool completely on a cooling rack before slicing.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x13 inch baking pan
- Parchment Paper
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Store blondies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Substitute peanut butter chips with white chocolate or butterscotch chips for a different flavor.
- Use parchment paper to ensure easy removal and prevent sticking.