So, the Super Bowl is coming up this Sunday – what are you doing? We’ve got nothing spectacular planned in our house…except, maybe these delicious blondies I concocted last night. I call them Tailgaters because they contain some key players that you find at most tailgate parties: potato chips, pretzels, and candy (in this case, we’ve got chocolate AND caramel in the form of Rolo’s!).
I know, sounds a little weird, huh? Let me assure you. What you get is a divine balance of salty and sweet in these bars. The chips and pretzels add some crunch and saltiness but most people won’t be able to detect exactly what it is…other than, it’s delicious.
For those of you that are fans of salty/sweet dessert and snack combinations, it’s probably not news to you that salt actually brings out the sweetness in chocolate or anything with sugar. Yin and Yang. It’s a beautiful thing.
To make this recipe even better, I threw it all into a pan and made bars rather than spending the evening scooping out individual cookies. Easy, no-fuss dishes seem to be the theme with Super Bowl fare and you often see lots of brownie recipes.
Rather than serve your friends the same ol’ brownie, shake things up and try this blondie with a perfect blend of “secret” ingredients. It’s still super simple but will earn you points (yes, I’ll stop the football puns now) for bringing/making a twist on an old classic.
Tailgater Blondies (Print Recipe)
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 1 bag of Rolo candies (unwrapped and cut in half)
- 1 c. lightly crushed pretzels
- 1 c. lightly crushed potato chips
Preheat oven to 350°.
Spray a 13×9 pan (I used a glass Pyrex dish) with cooking spray. Set aside.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the Rolo’s, pretzels and potato chips. *Note: do not pulverize your pretzels and chips. You’re not making breadcrumbs…you want nice big chunks in the finished product.
Spread the dough evenly in the prepared pan.
Bake 20-24 minutes until edges and top are golden brown.
Cool completely and cut into squares.
Collect your MVP trophy 🙂