Ingredients

• Cooking spray

• 1 3/4 c. 

  (375 g.) packed light brown sugar

• 3/4 c. 

  (1 1/2 sticks) unsalted butter, melted

• 3/4 c. 

  (180 g.) all-natural chunky peanut butter

• 1 tsp. 

  baking powder

• 1 tsp. 

  pure vanilla extract

• 1/2 tsp. 

  kosher salt

• 3 

  large eggs, room temperature

• 2 c. 

  (240 g.) all-purpose flour

• 2 1/2 c. 

  (3.75 oz.) mini pretzels, divided

• 1 c. 

  (6 oz.) butterscotch chips, divided

Description

1. Step 1Preheat oven to 350° and grease a 13"x9" metal baking pan with cooking spray. Line with parchment, leaving an overhang on 2 long sides. Grease parchment with cooking spray.
2. Step 2In a large bowl, using a handheld electric mixer on medium-high speed, beat brown sugar, butter, peanut butter, baking powder, vanilla, and salt until combined. Add eggs, one at a time, beating on low speed after each addition, until well combined.
3. Step 3Fold flour into batter until only a few streaks remain. Add 2 cups pretzels by hand, lightly crushing into 2 to 3 large pieces. Add 2/3 cup chips, then fold pretzels and chips into batter until well combined.
4. Step 4Scoop batter into prepared pan, spreading with an offset spatula or the back of a spoon. Press remaining 1/2 cup pretzels into top of batter. Sprinkle with remaining 1/3 cup chips.
5. Step 5Bake blondies until light golden brown and a tester inserted into the center comes out clean, 23 to 27 minutes.
6. Step 6Let cool. Using parchment overhang, lift blondies out of pan, transfer to a cutting board, and cut into squares.