Description
Thick, chewy, festive blondie bars packed with chocolate chips, white chocolate chunks, colorful M&Ms, and topped with pretzels plus a snowy powdered-sugar finish. These bars look exactly like the photo—dense, gooey, and beautifully loaded!
Ingredients:
1 cup (226 g) unsalted butter, melted
1 cup (200 g) packed brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Mix-ins:
½ cup semi-sweet chocolate chips
½ cup white chocolate chunks
1 cup holiday M&Ms (½ cup inside, ½ cup on top)
1 cup mini pretzels, lightly crushed (for topping)
Festive Topping:
2–3 tablespoons powdered sugar
Optional: 2 tablespoons crushed peppermint OR crushed shortbread cookies
Instructions:
Prepare the pan
Preheat oven to 350°F (175°C).
Line a 9×13-inch pan with parchment, leaving overhang.
Duration: 5 minutes
Make the blondie batter
Whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add eggs and vanilla; whisk again.
In another bowl, combine flour, baking powder, and salt.
Mix dry ingredients into wet until just combined.
Duration: 6 minutes
Fold in half the mix-ins
Add ½ cup chocolate chips, ½ cup white chocolate chunks, and ½ cup M&Ms.
Mix gently—batter should stay smooth and thick.
Duration: 2 minutes
Spread into the pan
Press batter evenly into prepared pan.
Smooth the top completely for that photo-perfect finish.
Duration: 3 minutes
Add toppings
Sprinkle remaining M&Ms, remaining white chocolate chunks, chocolate chips if using, and crushed pretzels over the top.
Press lightly to help them stick while staying visible.
Duration: 3 minutes
Bake
Bake for 22–28 minutes, until edges are lightly golden and center is set but soft.
Do NOT overbake—these should stay dense and chewy.
Duration: 25 minutes
Add the “snowy” topping
After cooling for about 10 minutes, dust with powdered sugar.
Add optional crushed peppermint or shortbread for the snowy flecks.
Duration: 2 minutes
Cool + slice
Allow bars to cool fully for 30–45 minutes.
Lift from the pan and slice into squares.
Duration: 40 minutes
Prep Time: 10 minutes | Baking Time: 25 minutes | Cooling + Finishing: 50 minutes
Total Time: 1 hour 25 minutes
Kcal: ~260 kcal per bar | Servings: 20–24 bars
#HolidayBaking #BlondieBars #FestiveTreats #ChristmasDessert
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature, especially the eggs, for a smooth batter. Preheat your oven and line the pan with parchment paper, using binder clips to secure the overhang for easy removal later. When making the batter, whisk the melted butter and sugars for a full minute to dissolve the sugars completely, creating that signature glossy texture. When adding the dry ingredients, use a spatula and fold until just combined; overmixing leads to tough blondies. For the toppings, arrange the pretzels and remaining candies deliberately for a beautiful, festive look before baking.
Serving Suggestions
These blondies are a showstopping dessert on their own. For a holiday party, arrange them on a tiered stand dusted with extra powdered sugar. Serve them alongside a mug of hot chocolate or a scoop of vanilla bean ice cream for an indulgent treat. They also make wonderful edible gifts—simply stack them in a clear cellophane bag tied with a festive ribbon.
How-to Summary
In summary: Line a 9×13 pan. Whisk melted butter and sugars, then add eggs and vanilla. Fold in mixed dry ingredients. Stir in half of the chocolate chips, white chocolate, and M&Ms. Spread batter into the pan. Top with remaining candies and crushed pretzels. Bake at 350°F for 22-28 minutes until just set. Cool, dust with powdered sugar, slice, and serve.
Frequently Asked Questions
Can I make these blondies ahead of time? Absolutely. They keep beautifully for up to 4 days in an airtight container at room temperature. The texture remains wonderfully chewy.
Can I use different mix-ins? Yes, this recipe is highly adaptable. Try using chopped nuts, toffee bits, or different seasonal candies in equal measure to the mix-ins listed.
Why are my blondies cakey and not dense? This is typically caused by overmixing the batter after adding the flour, or by overbaking. Mix until just combined and remove them from the oven when the center is still soft.
How do I get clean slices? For perfectly clean cuts, let the blondies cool completely. Use a sharp chef’s knife and wipe it clean with a damp cloth between slices.
Can I freeze them? Yes. Cool the blondies completely, then freeze the whole slab or individual bars wrapped tightly in plastic and foil for up to 3 months. Thaw at room temperature.
Common Mistakes to Avoid
- Overbaking: This is the top mistake. The bars will continue to set as they cool. Take them out when the edges are golden but the center looks slightly underdone.
- Using Cold Eggs: Cold eggs can cause the melted butter to seize, resulting in a greasy, separated batter.
- Not Measuring Flour Correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs in too much flour, leading to dry bars.
- Mixing Vigorously After Adding Flour: This develops gluten, creating a tough, bread-like texture. Fold gently.
- Skipping the Parchment Paper: This makes removal nearly impossible without breaking the bars. The overhang is essential for clean lifting.
Conclusion
These festive pretzel-topped blondies are the ultimate holiday treat, combining sweet, salty, and chewy textures in every bite. By following this enhanced guide and avoiding common pitfalls, you’re guaranteed a tray of stunning, delicious bars that look as good as they taste. Perfect for sharing joy at any seasonal gathering, this recipe is sure to become a cherished baking tradition.