Sunday, May 5, 2013

Chocolate Chip Pretzel Bars

Things around here are a bit crazy. You know wack-a-do- busy. So why not make something that fits right in. These bars are salty and sweet. A cookie with a little crazy bite.  Big chunks of pretzels along with a soft cookie bar. Eat these, make these, sell these... Matt just said, "those where so good."
Broken up pretzel sticks.. Crack them up and add melted butter.... Please do!!!
Mix the cookie dough and add it to the pretzel "crust." Kind of a mess, but so worth it. 
Finished!!! Chunky  bars filled with chocolate and with a salty bite. 
Enjoy these with some chocolate milk, or after a long bike ride. Either way, these bad boys deserve some sort of celebration when eating. Party hat and all.

Chocolate Chip Pretzel Bars

4/3 cup unsalted butter at room temperature (for the Pretzel crust)
3/4 cup unsalted butter for the chocolate chip cookie.
3/4 cup brown sugar
3/4 cup granulated sugar
1 large eggs
2 Teaspoons Vanilla extract
2 & 1/4 cup all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 bag of milk chocolate chips.

For the Crust
3 and 1/2 cups crushed Pretzel sticks. Crushed into medium size pieces.
3/4 cup unsalted butter, melted ( you made need a bit more butter to make the crust and help "mush" it down and together.

Preheat oven to 350. Line a baking pan with parchment paper

Beat butter and sugars (non crust butter) in a mixer at medium speed until creamy. Add the eggs and vanilla, beat until blended.

Combine the flour, baking soda, and salt in a medium bowl. Whisk until combined. Add the flour mixture to the sugar/ egg mixture. Add the flour in small amounts. Mix well after each addition. Scrape down the sides of the bowl and a then add the chocolate chips Mix to combine.

For the Pretzel crust: combine the broken pretzel pieces with the melted butter, stir to combine. Spread the pretzel mixture over the bottom the pan and bake for about 8 minutes.

Drop large spoonfuls of the cookie dough and spread lightly over the pretzel crust. Evenly spread the batter over the warm pretzel crust. Press the dough into the pretzels. Bake for about 25 minutes, rotating the pan halfway through the cooking time. Remove when the bars are golden and the tester come out clean.
Once the bars have cooled remove from the pan an cut. Can be kept at room temp for 2-3 days if they last that long.


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