These particular pretzel blondies with a Fruity Pebbles crust are a mish-mash of some items I had on hand and thankfully, it ended up being a tasty one! It’s sweet, a little salty, a little chocolate-y with just a backhint of pebbles. Plus, it’s pretty foolproof to make.
I think the best part is the interchangeability of the crust. I had some Fruity Pebbles on hand from these confetti cookies, so I took advantage. But you can swap out the Fruity Pebbles for Golden Grahams, Cinnamon Toast Crunch, ginger snaps (like here!), or good ol’ graham cracker crumbs. Or omit the crust entirely since it’s totally optional. You can make all of them with this exact same method.
The ingredients are also infinitely adaptable. Add in peanuts, walnuts, white chocolate chips, raisins, cranberries, whatever you like. It’s your world, as Bob Ross would say. Happy little blondies.
Here are a few more dessert recipes and cookie recipes to fill out your recipe box. If you still use a recipe box. More likely a Pinterest board, I’m wagering.
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- 2 1/2 cups Fruity Pebbles Cereal (or similar)
- 1/4 teaspoon salt
- 1/3 cup butter, melted
- 1 1/2 cups firmly packed light brown sugar
- 1 cup unsalted butter, melted
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- Optional: 1 cup mini or regular chocolate chips
- Optional: crushed mini salted pretzels for topping
- With your hands or a food processor, grind cereal into a powder. (I like mine a little less fine)
- Combine cereal and salt in medium bowl.
- Stir in the melted butter and pack it firmly into the bottom of an 8x8-inch square pan.
- Refrigerate until ready to bake.
- Preheat the oven to 325 degrees F.
- Put the sugar in a large bowl and stir in the butter until smooth. Let cool.
- In another medium bowl, whisk together the flour, baking soda, and salt.
- Beat the eggs and vanilla into the sugar mixture.
- Add the flour mixture a little bit at a time and mix until a smooth batter forms.
- Fold in chocolate chips.
- Spoon the batter on top of the prepared crust and spread.
- Bake about 20 minutes until the edges are light brown a toothpick or cake tester comes out clean.
- Remove from the oven and let cool slightly before removing. Invert onto a wire rack and cool completely before cutting and serving.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Blondies adapted from Food Network.
This is now my new favorite word. 😉