Ingredients

• 10 tablespoons unsalted, grass-fed butter

• 2 cups + 2 tablespoons Paleo flour*

• 4 scoops Bone Broth Protein Salted Caramel

• ¼ teaspoon sea salt

• 1 egg yolk

• 1 cup gluten-free pretzels, chopped

• 2 teaspoons coconut oil

• 6 ounces stevia sweetened chocolate chips

• flaky sea salt (optional)

* Paleo flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Directions

1. In a large bowl, whip butter using an electric mixer.

2. Add in flour, Bone Broth Protein, salt and egg yolk and mix with electric mixer until well incorporated.

3. Transfer to a 9 x 9 baking dish lined with parchment paper. Press mixture to make a firm crust.

4. Pour chopped pretzels over mixture and press slightly into the mixture.

5. Bake at 350 F for 20 minutes.

6. In a sauce pan over medium low heat, melt coconut oil.

7. Add in chocolate chips and stir until all is melted together and well incorporated.

8. When the crust is finished baking, pour chocolate mixture over top and spread evenly with a spoon.

9. Top with flaked sea salt (optional) and place in refrigerator until chocolate is hardened, at least 30 minutes.

10. Chop into squares and enjoy.

Nutrition

Serving Size 1 blondie Calories 190, Carbs 14.3 grams, Fiber 1.9 grams, Sugar 0.1 grams, Fat 11.7 grams, Saturated Fat 7.2 grams, Unsaturated Fat 3.4 grams, Trans Fat 0 grams, Cholesterol 24 milligrams, Protein 6.8 grams, Sodium 75 milligrams (5% DV)