Butterscotch Blondie Bars with Peanut-Pretzel Caramel.

Everybody should love to ski, even betches. If you don’t love skiing because of the actual sport, the downhill rush, the swish as you cut through powder, wiping out because oops! skiing backwards is not as easy as it looks, then you should love skiing because of everything else that comes with. Après ski for one, which can mean a variety of things from sweaters to hot tubs to naps to fires, but always comes with something warm to drink. Add a cup of hot chocolate, hot toddy, buttered rum, spiced wine, etc. to something sticky and sweet, and you’ve got everything wonderful about skiing distilled in the perfect snack. Similar to the camping phenomenon, everything tastes better when you’re skiing. (It may have something to do with removing yourself from the routine, from the couch, from the desk, but hey. Don’t worry about the why.)

You know you love caramel, you know you love nutty blondies. Throw in some peanuts and the salty crunch of crushed pretzels, and you’ve got the perfect skiing snack—Butterscotch Blondie Bars with Peanut-Pretzel Caramel, courtesy of the December issue of Bon Appetit. (I know I’m late to the game getting behind the Bon Ap redesign, so let’s get right to it. Sweets and treats have never had a better close-up.)

These bars are everything wonderful about a blondie, enhanced by a rich, salty-sweet topping. Real talk: blondies are the pale, inferior cousin of brownies. You know it, I know it. It’s the sad truth when you’re down a half-pound of dark, luscious chocolate. But in these bars, with the help of browned butter and the equivalent of a crack-topping, the cousin has got a tan, and is killing it for ski season.

They’re easy and delicious. Just in time for the holidays. Make a tray, and watch them fly- down the slopes. (Then turn right around and make another. They’re that good.) 

Recipe on the following page.