Pretzel Crusted Peanut Butter Blondies
Recipe By Miriam Pascal
- Cooking and Prep: 45 m
- Serves: 16
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Contains:
Ingredients (12)
For the crust
For the blondies
Start Cooking
For the Crust
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Preheat oven to 350°F.
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Line a 9- x 13-inch baking pan with foil and grease well.
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To prepare the crust, place pretzels in a food processor fitted with the “s” blade and pulse until coarse crumbs are formed. (Do not over-blend; you want a little bit of texture.)
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Remove pretzel crumbs from food processor and place in a small bowl. Mix together with sugar and melted margarine until evenly coated. Crumbs will appear slightly wet.
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Line the bottom of the baking pan with the crumbs, forming a thin but even layer.
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Place pan in the freezer while you prepare the blondie dough.
For the Blondies
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In the bowl of an electric mixer, beat together margarine and peanut butter for about 30 seconds to combine.
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Add in sugars and beat until creamy.
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Add vanilla extract and eggs, one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Turn the mixer speed to low and slowly add the dry ingredients, stirring until just combined.
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Pour the blondie mixture over the prepared pretzel crust carefully, so you don’t break the crust. The best way to spread the blondie batter is with slightly damp hands.
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Place the pan in the oven and bake for 35 to 40 minutes, until golden brown and set on the top.
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Allow blondies to cool completely before cutting into squares.
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