Monday, March 14, 2011
Another good one from the Brown Eyed Baker! When looking for a sweet and salty treat for our Superbowl festivities I thought this one would fit the bill nicely. I love warm chocolate chip cookies, and having crushed pretzels drizzled with peanut butter and chocolate sounded like a yummy combination. I was actually going to make just half of this recipe, but then a friend was unexpectedly put on bed rest and I figured it wouldn't hurt to make the whole thing and take them half. Yah, I totally could have made the half batch and taken them a fourth and still had plenty. They are pretty rich so we found it was best to cut them into little squares. Enjoy!
Chocolate Chip & Pretzel Cookie Bars
Source: Brown Eyed Baker
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling (optional)
¼ cup peanut butter, for drizzling (optional)
¼ cup pretzels, crumbled, for topping (optional)
Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.
In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.