Gluten Free Pretzel Blondies
Description
Pretzels, peanut butter and Snickers come together to make the perfect sweet and salty treat! Gooey, crunchy and just straight up delicious. It is always a battle between Team Blondie and Team Brownie and today these have me rooting for Team Blondie! Which side are you on? Either way, I hope you enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 25 minutes cook time
- 35 Minutes total time
Recipe
3/4 cup (170g) butter, softened
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
1/2 cup peanut butter
2 eggs, room temperature
2 teaspoons (8 ml) vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (260g) gluten free flour
1 heaping cup (158g) chopped snickers bars
~3 cups gluten free mini pretzel twists
1. Preheat oven to 350° F. Line a 8×11” or 9×9” baking dish with parchment paper and spray with non-stick cooking spray.
2. Spread half of the pretzels evenly into the bottom of the prepared pan.
3. Cream together butter and sugars.
4. Add peanut butter and mix until well combined.
5. Add eggs and vanilla extract and mix until light and fluffy.
6. Mix in baking soda and salt.
7. Add in gluten free flour and mix until just combined.
8. Stir in chopped snickers.
9. Spread the dough carefully in the pan on top of the pretzels.
10. Arrange the remaining pretzels over the top of the dough, gently pressing them into the dough to make sure they stick.
11. Bake for 25-28 minutes, or until the center is just set.
12. Allow to cool completely before slicing. Enjoy!
13. Store leftovers in an airtight container at room temperature for up to 3 days, or wrap and freeze individual bars for up to 3 months.
3/4 cup (170g) butter, softened
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
1/2 cup peanut butter
2 eggs, room temperature
2 teaspoons (8 ml) vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (260g) gluten free flour
1 heaping cup (158g) chopped snickers bars
~3 cups gluten free mini pretzel twists
1. Preheat oven to 350° F. Line a 8×11” or 9×9” baking dish with parchment paper and spray with non-stick cooking spray.
2. Spread half of the pretzels evenly into the bottom of the prepared pan.
3. Cream together butter and sugars.
4. Add peanut butter and mix until well combined.
5. Add eggs and vanilla extract and mix until light and fluffy.
6. Mix in baking soda and salt.
7. Add in gluten free flour and mix until just combined.
8. Stir in chopped snickers.
9. Spread the dough carefully in the pan on top of the pretzels.
10. Arrange the remaining pretzels over the top of the dough, gently pressing them into the dough to make sure they stick.
11. Bake for 25-28 minutes, or until the center is just set.
12. Allow to cool completely before slicing. Enjoy!
13. Store leftovers in an airtight container at room temperature for up to 3 days, or wrap and freeze individual bars for up to 3 months.