Salted caramel pretzel blondies from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark chocolate chunks for dark chocolate chips.

  • hirsheys on November 15, 2019

    Delicious! My caramel got a little over cooked, so they were a little less chewy and more crisp when they came out of the freezer. No matter - still tasted great! I also lowered the amount of chocolate in the recipe per advice from sallyt on chowhound and I'd do so again. All in all, I really liked the buttery, caramel with the saltiness.

  • Rutabaga on September 16, 2019

    Really, these are practically candy bars, what with all the chocolate and caramel. My caramel ended up as dark toffee; it must have gotten too hot, which I thought might happen, as I use raw sugar which often melts at a higher temperature. That was not a problem, as I love toffee, and it was easy to crack into pieces without putting it in the freezer first. These are very, very rich, and rather messy, as the toffee sometimes stuck to the pan, but they were also very well received by both kids and adults. And even when making the caramel from scratch, they come together pretty quickly.

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