Butterscotch Blondie Bars With Peanut-Pretzel Caramel

These are amazing but the caramel topping did not turn out well as listed. I used brown sugar instead of white sugar and it made them work out so much better.

• Anonymous

• Toronto

• 9/2/2016

Gave it two stars because I really liked the blondie but did not like the topping. Overall it was way too sweet -- made my teeth hurt. Next time would top it with maybe some sweetened condensed milk (a la magic bars) instead of the caramel reccipe as written

• krislaughs

• 3/28/2016

Over the top, indeed. I agree with the reviewer who said there was too much going on. Be warned that this is really almost like a candy. Very, very sweet and sticky.

• annatiff

• Brooklyn, NY

• 4/13/2015

These are sweet and gooey - somewhere between candy and a brownie. Since I didn't have kosher salt, I used 3/4 tsp of regular. I used aluminum foil instead of parchment paper and sprayed it with Pam. I also used a glass pan. As others suggested, I only used 2 and 1/2 cups of peanuts... it might have been able to support a bit more. I had no problem with the caramel. Make sure you use a large saucepan because the surface area is important. It doesn't tell you what to turn the temp up to - I used medium high and it started turning amber around 10 minutes. When the color starts changing, it gets dark fast, so have your honey already measured and on hand.

• tarab2

• Tolland, CT

• 5/26/2014

Have made these several times and my family loves them! I'm a pretty "seasoned" home cook so I never have issues with any of the recipe techniques. I suggest to others having trouble to keep trying because these are truly amazing. I too strayed from peanut/pretzel measurements, I "eyeball" the amounts I add. Making these again for Easter picnic - so excited!

• LadyGMa

• Jurupa Valley City, CA

• 4/16/2014

I haven't made these yet but I had to offer a caramel alternative if people are struggling or don't like the one in this recipe. This caramel is easier and fool proof. The only possible way to mess it up is to burn it. 1 1/2 c white sugar 1/2 c water 1 1/2 c whipping cream Melt sugar in water in a heavy medium saucepan. Once melted, turn heat up to max and boil w/o stirring til golden or amber, depending on your taste. (It will darken VERY slightly after you remove it from the heat, so don't go to the darkest edge.) Remove pan from heat and whisk the cream in vigorously (it will steam and boil). If it clumps, put back on low heat and keep stirring - it will melt. Strain if you like and chill before using.

• VancouverCook1

• 12/9/2013

Had to comment. What a crowd pleaser! No problems with the caramel...takes a while, but not bad. As for the peanuts, I agree 2 - 2 1/2 cups max. Place peanuts and pretzels on top of cooled brownies and top with caramel. Gently pat down peanuts/pretzels. Strategically arrange additional peanuts/pretzels if needed and drizzle caramel dregs.

• aliciaerckmann

• Six Mile, SC

• 11/24/2013

I've made this twice with success. Last year I couldn't get the caramelized sugar to brown but didn't let it boil down to crystals just used it and it was delicious. This year I made 1.5 of the recipe and divided it into two pans to caramelize the sugar. I got it to brown much more easily in one pan over the other so cookware and the heat distribution of your utensils is important. Use a solid heavy bottom pan that will distribute heat evenly. Also once I had the sugar all nicely dissolved it is important to turn up the heat and watch carefully! Essentially you want the sugar to just start to burn so don't be afraid to crank it a bit. I agree that there is probably too many peanuts and will reduce in the future. I mix the peanut (please don't use salted too much salt!) and pretzels with the caramel but sprinkle a little fleur de sel on top. This takes it over the top. These are delicious regardless and so rich that when I serve them I cut them up into tiny little 1/2 inch squares. A BIG hit where ever I take them.

• nfawcett

• toronto

• 12/15/2012

Made these bars for a holiday cookie exchange and they were a huge hit. Followed the advice of other reviewers and reduced peanuts to 2.5 cups; sprinkled the pretzels on top rather than mixing into caramel and then topped with the caramel. Did not have problems with the caramel as other reviewers. It takes time, patience, and attentiveness to get caramel just right. Definitely use a wet pastry brush to push down the crystalized sugar. I will make again.

• RLMiller

• 12/10/2012

This did not turn out... blondies and caramel turned out okay, but too many peanuts and pretzels and not enough caramel, so now I have bars with peanuts rolling around on top. nice.

• Anonymous

• 9/9/2012

Ugh! Way to sweet for me, and I have a huge sweet tooth! Couldn't get the topping right, though I did use maple syrup instead of honey due to my son's reaction...anyway it wouldn't stick to the Blondie, and just tasted like melted sugar with maple. Too much effort and mess for a disappointing result.

• MamaAdri

• Evergreen, co

• 8/23/2012

I had to do a review since so many were negative and I simply don't understand. I made thise for a party I hosted this weekend and by far, this was the most loved (adored? worshipped?) dish I offered. Caramel isn't too bad if you stay right over it. It always takes longer than I think it should, but it can turn fast. I even used the wrong kind of pan (my others were occupied) and the edges on the blondie were oddly shaped, but it turned out this offered more delicious edges to enjoy! I do admit, when I took out the blondies, they were HUGE and then sunk like a souffle gone awry. That I didn't expect, but the flavor wasn't affected and it was SO Yummy I didn't care at all. In sum, I WILL make this again without doubt and I will use the proper pan to make them prettier.

• kgilbreath

• Columbus, Ohio

• 5/21/2012

I followed the caramel directions, and spent over an hour trying to get a deep amber caramel. All I got was slightly brown, crusty layer of sugar. I'm not sure what went wrong, but I definitely won't bother trying to make these again.

• christine242

• 3/1/2012

This came out terriable. I did not find the directions hard so that was NOT the problem. The carmel over hardened and didn't adhere to the blondie so its two seperate s=desserts.

• Shycooks

• 1/23/2012

I'm not sure what went wrong for me, but I had a difficult time with the caramel. I almost always struggle with caramel, but usually because I burn it. Not this time. The water evaporated from the sugar leaving a crusty, bumpy layer of crystallized sugar in the pan. On the third try, I realized I could remelt this layer and it would turn into caramel. According to the directions, this wasn't really the proper chain of events. I must have been doing something wrong, but I'm not sure what it was (I was swirling, not stirring). Anyway, my caramel layer was way too hard and very sticky. I didn't serve them to anyone because I was afraid I would be responsible for sending them to the dentist with a broken tooth. This problem may have to do with how I reached my caramel. The blondie is very good, and I liked the flavors in the bars. I froze half of them, and I think I will break them up into a crumble for a topping of some sort.

• jkd2911

• PA

• 1/2/2012