Blondies with Peanut-Pretzel Caramel

Instructions

Blondies

1. Preheat the oven to 350°F and prepare a (13 x 18-inch) rimmed sheet pan with baking spray.
2. In a small bowl, stir together the flour, baking powder, and salt. Set aside.
3. Place the butterscotch and butter in a heat-safe glass bowl. Set over a pot of hot (not boiling) water and melt the butterscotch and butter, stirring constantly. Remove from the heat and transfer the melted mixture to a large stand mixer bowl. *If you have a melt feature on your stovetop, use that instead.
4. Stir the brown sugar into the butterscotch mixture. Cool at room temperature for 5 minutes.
5. Beat the eggs and vanilla extract into the butterscotch mixture in the bowl of a stand mixer fitted with the paddle attachment. Slowly add in the flour mixture. Beat until all ingredients are fully combined.
6. Spread the blondie batter into the prepared pan and bake in the oven for 20 to 25 minutes, or until the edges are golden brown and a knife inserted in the middle comes out mostly clean.
7. Remove the pan from the oven and cool completely on a wire rack. Cut into 2-inch squares.

Peanut-Pretzel Caramel

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over the sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, about 7 minutes.
2. In a large saucepan, stir sugar and 1/2 cup water over medium-low heat until sugar dissolves.
3. Increase heat, boil without stirring, occasionally swirl pan and brush down sides with a wet pastry brush, until caramel is deep amber, about 12-15 minutes.
4. Add honey, return to a boil and stir, about 1 minute longer. Remove from heat.
5. Add butter, stir until blended.
6. Add cream and whisk until smooth.
7. Stir in peanuts and 1 ½ cups pretzels. Pour over cooled blondie.
8. Place remaining pretzels on top of the blondies.
9. Chill until cool, about 30 minutes.