Butterscotch Blondie Bars with Peanut-Pretzel Caramel

Ingredients

• 2  double-acting baking powder 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 0.5 cup cup heavy whipping cream 
• 0.3 cup honey 
• 1 teaspoon kosher salt 
• 2 cups brown sugar light packed ()
• 4 cups peanuts unsalted
• 2 cups sugar 
• 0.3 cup butter unsalted ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• spatula

Directions

1. Preheat oven to 350°F. Line bakingpan with parchment paper, leaving a 1"overhang on long sides of pan.
2. Whisk flour,baking powder, and salt in a medium bowl;set aside. Stir butter in a medium skilletover medium heat until browned bits format bottom of pan, 7–8 minutes.
3. Transfer toa medium bowl.
4. Add brown sugar. Using anelectric mixer, beat until well combined andmixture resembles wet sand, 2–3 minutes.
5. Add eggs and vanilla; beat until fluffy andwell combined, about 2 minutes.
6. Add dryingredients; beat until smooth (batter willbe thick). Using an offset or regular spatula,evenly spread batter in prepared pan.
7. Bake blondie until golden brown, edgespull away from sides of pan, and a testerinserted into center comes out with a fewmoist crumbs attached, 20–25 minutes.
8. Letcool completely in pan on a wire rack.
9. Preheat oven to 350°F. Line a rimmed baking sheetwith parchment paper.
10. Spread peanutsover sheet in an even layer.
11. Bake, stirringfrequently, until golden brown and fragrant,5–7 minutes. Set aside.
12. Stir sugar and 1/2 cup water in a largesaucepan over medium-low heat untilsugar dissolves. Increase heat; boil withoutstirring, occasionally swirling pan andbrushing down sides with a wet pastrybrush, until caramel is deep amber, 12–15minutes.
13. Add honey; return to a boil, stirringoften, about 1 minute longer.
14. Add butter;stir until blended.
15. Add cream (mixture willbubble vigorously); whisk until smooth. Stirin peanuts and pretzels.
16. Pour over cooledblondie. Chill until cool, about 30 minutes.
17. Run a knife around short sides of panto release blondie. Using parchment-paperoverhang, lift from pan.
18. Cut lengthwiseinto 4 strips.
19. Cut each strip crosswise into10 bars. DO AHEAD: Chill for up to 1 weekin an airtight container. Bring to roomtemperature before serving.