Butterscotch:

1. In a small saucepan, melt butter for 5 minutes on low heat until it turns to a dark amber color.
2. Then add in the brown sugar and heavy cream and stir vigorous on low heat until the brown sugar has fully combined into the butter (it may still be a little grainy).
3. Pour into a heat safe bowl, stir in the salt, and let cool.

Blondies

1. Line a 8×8 baking tin with parchment, leaving overhang on either side. Preheat your oven to 350ºF.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the granules of sugar are fully dispersed into the butter. It will still be very grainy and thick
3. Then add in the eggs one at a time, whisking the first egg in completely until adding the second. Then whisk in the vanilla.
4. In a separate small bowl, whisk the flour, baking powder, baking soda, salt, and coffee grounds together.
5. Pour the dry ingredients into the butter mixture and mix with a large spatula until no streaks of flour remain.
6. Dump in the oats, pretzels, potato chips, graham crackers, and chocolate chips and fold to fully combine.
7. Pour the “batter” (it’s somewhere between a batter and a dough) into your prepared tin and smooth the top with an offset spatula.
8. Add more pretzels, potato chips, and graham crackers to the top of the batter. Drizzle the cooled butterscotch on the top and swirl it in slightly.
9. Bake for 30-40 minutes at 350ºF until dark golden on the top and a toothpick comes out with only a few crumbs.
10. Cut into either 9 or 16 squares and enjoy!