Brown Eyed Baker has these absolutely scrumptious cookie bars on her blog that I wanted to try. Now I am not a cookie bar person but her photog skills made these bars call out my name.
I had mostly everything on hand but my pretzels were rod pretzels and the the twist. These were super easy to make and kinda fun too. Next time I shall involve my kids year old in the process. I am quite sure they will enjoy crushing the pretzel and mixing them together.
2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1½ sticks 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 (I used semi-sweet) 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 and I omitted)
1. Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.
2. 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.
3. 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.
4. 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 32 squares.
Thank you Brown Eyed Baker for the recipe! If you all want to drool over her pictures as I did look at her blog here!