caramel AND butterscotch

Salted Caramel Blondies

Makes about 8

The combination of homemade caramel and salty pretzels makes these blondies divine

1½ cups firmly packed light brown sugar
¾ cup unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
2. cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt 1⅓ cups pretzels, chopped and divided
1 cup Salted Caramel (recipe follows), divided

1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray.

2. In a large bowl, beat brown sugar, melted butter, and eggs with a mixer at medium speed until combined, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.

3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in 1 cup pretzels.

4. Press half of batter into prepared skillet. Pour ¾ cup Salted Caramel onto batter; swirl with a wooden pick. Gently spread remaining batter on top; sprinkle with remaining ⅓ cup pretzels.

5. Bake until a wooden pick inserted in center comes out clean, 25 to 28 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 30 minutes. Drizzle with remaining ¼ cup Salted Caramel before serving.

SALTED CARAMEL

Makes about 1 cup

1 cup sugar2 tablespoons water ½ cup heavy whipping cream¼ cup unsalted butter1 teaspoon kosher salt