I don’t usually crave salty snacks, but I do love pretzels. Twists, rods, sticks, chocolate or yogurt dipped, I love them. We’ve made homemade soft pretzels and those are super scrumptious too. Pretzels are just a fun snack, in any shape or form!
I recently saw a cookie bar recipe from Food and Wine that included pretzel pieces. I knew I had to try these. Pretzels mixed into a sweet treat, what a divine idea!
The cookie bars were delightful. The pretzels added a nice little crunch and the sweet/salty combination was very satisfying. Josh said these are his favorite bar treats that I have made. This recipe is a keeper!
The challenge is still going well. Over the weekend our friends from CA stayed with us and we were able to feed them well with what we had. We also had friends over for dinner on Sunday. The challenge is working even with extra mouths to feed! 🙂
I bought another gallon of milk for 80 cents this week. Josh goes through milk like mad! I am grateful for coupons this month. I am going shopping for produce today. I hope to find some bargains at Sunflower Market. It is double ad day, so there should be some good sales. Our total is now at:$11.07.
Chocolate Chip Cookie Pretzel Bars
Source: Food and Wine
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ sticks unsalted butter, softened
1 cup light brown sugar
½ cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips
1 ½ cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (I didn’t use these)
Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. 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.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve.