Bar snack blondies combine sweet and salty flavours for a decadent treat. They've got a vanilla cookie base, and are filled with chocolate chunks, roasted peanuts, and salty pretzel sticks.

The first day I baked these blondies, Kevy walked in the house from doing yard work, looked over at me in my office, and started talking about the trees or something, and then abruptly stopped and veered toward the kitchen.

It was like he was drawn in by a magnet. (Obviously, they smelled freaking amazing)

By the time I got in there to give him grief and tell him paws off, he already had the oven open and was peering in with saucer plate eyes.

I'm pretty sure he married me for my homemade Oreos, but these might have renewed our vows.

This recipe is dedicated to his heart.

Tips + tricks

No. 1 --> It sounds weird, but trust me on chilling the dough before baking these bar snack blondies. Chilling the dough for at least 30 minutes allows everything to absorb a little extra moisture, and dries out the dough a bit. This promotes a chewier texture with crispier edges.

No. 2 --> When breaking up the pretzel sticks, don't overly crush them. I aim for a couple breaks per stick. They will break up a bit more when stirring and when you're pressing the dough into the pan. Personally, I like my add ins to be in decent sized chunks!

No. 3 --> I used a mix of light brown sugar and granulated sugar, you can play around with those. I avoided dark brown sugar fearing that it would lend too much of a molasses flavor to the blondie when I really wanted a more caramel/butterscotch flavor.

Ingredients

• butter
• light brown sugar
• granulated sugar
• eggs
• vanilla extract (you can make your own vanilla extract!)
• flour
• baking soda
• salt
• semi-sweet chocolate chunks
• pretzel sticks
• roasted peanuts

How to make

1. Prepare a 9X13 baking dish by lining with parchment paper, leaving the sides overlapping, and brushing with butter or spraying with cooking spray.
2. Beat the butter and both sugars until light and fluffy, then beat in the eggs one at a time, followed by the vanilla.
3. Whisk the flour, baking soda, and salt together, before adding it into the wet ingredients, and stir until combined, at this point, we want to avoid over-mixing, mix the dry ingredients into the wet ingredients until just combined.
4. Fold in the chocolate chunks and peanuts, then fold in the pretzels.
5. Press the dough into the prepared baking dish.
6. Chill the dough in the fridge for at least 30 minutes.
7. Meanwhile, preheat the oven to 350f.
8. Once the dough is done chilling, press a few more pretzel sticks into the top of the batter.
9. Bake the blondies for 40-45 minutes at 350f, until the top is set and the edges are nicely browned. The centre may look undercooked, but it will continue to cook while the blondies are resting. A toothpick inserted into the middle should come out clean or with a few crumbs on it.
10. Cool the blondies in the baking pan on a wire rack for at least 1 hour before slicing.

Recommended tools

Stand Mixer

It's nearly impossible to beat sugar and butter together without a good mixer! I love my Kitchen Aid stand mixer for that job. (I took photos in a bowl, but I used my mixer to cream the butter and sugar haha)

Glass 9X13 baking dish

Any 9X13 baking dish will work for this recipe, I love to use a glass one for this kind of recipe, though!

Too many blondies!

As much as my heart says that you can never have too many blondies, I know the reality is that it's better to save some for later!

These blondies can be kept in a cookie jar or other air tight container on the counter for 3 days, or in a freezer zip lock bag for up to 3 months. (If they last that long!)

Love sweet treats?

These will tickle your sweet tooth for sure!

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