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Friday, June 17

Chocolate Chip Pretzel Cookie Bars

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How about a little treat for the weekend? I saw a Food & Wine recipe for Chocolate Chip Pretzel Cookie Bars on lovely Maria’s food blog and knew I had to give them a try. I’m a sucker for anything with a salty-sweet flavor combination.

I was a little curious about what the texture of the pretzels would be like in something baked. When they were hot out of the oven, the pretzels were a little soft, but once the bars sat for a bit they got crunchier. My favorite way to eat them: after they’ve cooled, zap your bar in the microwave for 7-10 seconds. The bars are a little warm and the pretzels still crunchy. YUM!

I had a meeting with some of my Federated Media peeps this week and sent them back to the office with a few cookie bars. Within the hour I had an email from one of the VPs saying “mmmmmm” and a tweet from my DailyBuzz Moms team about how much they loved the bars. I really can’t take any credit. It’s a straight up Food & Wine recipe, which I didn’t even discover myself (thanks Maria!)…but everyone agrees, they are DELISH! Enjoy!

Chocolate Chip Pretzel Cookie Bars
 
From Food & Wine via Two Peas and Their Pod, with my personal notes
Author:
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ (6 ounces) sticks unsalted butter, softened (Jane note: my butter was salted, everything came out fine)
  • 1 cup light brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • One 12-ounce bag bittersweet chocolate chips
  • 1½ cups mini pretzels, coarsely chopped (Jane note: it’s WAY easier to just break the pretzels into small pieces with your hands rather than chopping with a knife. Also, I probably put in about 1¼ cups instead of 1½ cups.)
Instructions
  1. Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
  2. In a bowl, whisk the flour, baking soda and salt. (Jane note: I skipped this step because I’m lazy. Once the eggs and vanilla were in, I beat in the baking soda and salt, then the flour. And I’m sure I broke some baking rules doing it, but everything came out great and I had one less bowl and whisk to wash!) Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute (Jane note: actually, let it go a few minutes). Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
  3. Spread the batter evenly in the pan. Press the batter down with a spatula. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. (Jane note: Mine were DEFINITELY done at 30 minutes – in fact, if I had been paying attention, I might have taken them out a few minutes earlier than that.) Transfer the pan to a rack and let cool completely. (Jane note: Yup, I didn’t listen and ate one hot out of the oven. And, in this case, they are better after they’ve cooled a bit. Although, I can’t say it was exactly torture eating one before they cooled…still delicious!)
  4. Cut and eat!

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26 Comments »

  1. 1
    Bri

    I have a recipe for homemade chocolate-pretzel granola bars on my blog — haven’t made them in ages, though, so thanks for reminding me to resurrect an old favorite!

  2. 2
    Maria

    Glad you liked the bars! I need to make them again:)

  3. These look SO good. I look forward to trying them!

  4. 4
    Taylor

    Um, yes please! And an extra one for the bun in the oven! Thanks for sharing this–I get F&W, but didn’t see this one.

  5. 5
    Mary

    I wish I had some chocolate chips in the house! I may need to run to the store tomorrow so I can make these. I find it is easiest to chop pretzels by putting them in a zip lock bag, and either crunching them with your hands or pounding the bag with something hard.

    • Jane Maynard

      ah, yes, the ziploc bag trick would work great!

      I tried just chopping them at first and I had pretzels shooting all over the entire apartment! :)

  6. Can’t wait to try these! Definitely lots of chopping and crunching takes place in bags. I’m also a sucker for salt and sweet

  7. I LOVE the sweet and salty combination. Can’t wait to try these. Especially because SOMEBODY (not naming names, but her initials are my daughter) *needed* the 4.5 lb box of pretzels at Costco. So, perfect timing!

  8. Made these today with my kids. We put the pretzels in a bag and they smashed them with a meat tenderizer. The two year old loved them and I think would have eaten the whole pan had I let her.

  9. Mmm, salty and sweet, gotta love that. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you’d come by and link your cookie bars up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-22.html

  10. 10
    Lola

    Ooh, those look fabulous. A more refined version of dipping pretzels in melted chocolate … Not that I do that much. Maybe a little. Y’know, once or twice a day.
    Onto my culinary bucket list they go!

  11. these sound so yummy! do you know how far in advance these could be made? (like if they were made on a friday for a sunday event would they be okay- i know most bars are but i just thought i’d ask.)

    • Jane Maynard

      as long as you store them in an airtight container, I think they would be good for a few days…but I must say, they were definitely best within the first two days! they started to get a little dry…BUT, that said, I didn’t wrap them very well! lazy bones I am… ;) when they were a little dry after 3 days or so, I just heated them in the microwave longer and was perfectly content. ;)

  12. Oh they sound delicious! I love chocolate and pretzels. And in a cookie?! Holy smokes! I’m in!

  13. 13
    Geni

    My family will go crazy for these bars. Yours look perfect!

  14. 14
    Keri

    You were right about the baking time being too long. I read your comments and only baked mine 27 minutes and it was still WAY too long.

  15. 15
    kidkopf

    Whoah! These things are truly, truly yummy! We just made our third batch (all for swim team bake sales the last 3 weeks) and this one is the best yet. I used my convection bake feature on my oven and the gooey, chewy deliciousness is unparalleled! :)
    Thanks, Jane.

  16. I love salt in my cookies, so I guess putting pretzels in them will do it! Great photo!

  17. These look phenomenal! I love pretzel + chocolate anything, so I can’t imagine not liking these. Too excited to make these to wait…they’ll be in my kitchen in the next couple days, guaranteed.

  18. 18
    Emily

    Do you think these would be fine with milk chocolate chips?? We can not do bitter sweet?

    Be Well,

    Em

    • Jane Maynard

      yes, most definitely! I think it’s simply a matter of taste, won’t affect the outcome of the recipe! :)

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