Chocolate Chip Pretzel Bars

During some of my relaxing time off I actually did a good bit of reading and catching up on my magazine subscriptions. There were a few lazy days that I sat in the gazebo, put my feet up and read my copies of the various foodie mags that were stockpiling themselves up on end tables. There was a mountain of them I tell ya.

I often will call out the names of recipes that I find interesting and announce them to whoever is around me at the time. Most of the time my announcements are met with “uh-huh” and “okay’s” and once in a great while I’ll even get a “sounds good”. Let’s just say the rest of my family doesn’t get as excited as I do with the prospect of a new recipe.

This was not the case with this recipe. I mumbled out “Hmm Chocolate Chip Pretzel Bars” and my husband, who usually nods or grunts actually said, “I love anything that’s sweet and salty like that”. Wait, did I actually hear a coherent sentence?? I know I sound like the teachers on Charlie Brown to him when I have my face buried in a foodie magazine “Wah wah waaaa, wah waaa wah”. Did he actually listen to the words that were coming out of my mouth?

It was true. There were no nods, no grumbles, no grunts, not even a heavy sigh.

I was amazed.

Naturally after receiving such an enthusiastic response, I just had to make these for him.



Chocolate Chip Pretzel Bars
Printable recipe
2 cups all purpose flour
1-teaspoon baking soda
½ teaspoon salt
1 ½ sticks of unsalted butter, softened
1-cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 – 12 ounce bag bittersweet chocolate chips
1 ½ cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles

Preheat the oven to 350. Line a 9x13 inch metal baking pan with parchment paper allowing overhang on the two long ends.

In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, about 1 minute. Beat in the eggs and vanilla. At low speed beat in the dry ingredients. Stir in the chips and pretzels.



Spread the batter in the pan and top with the sprinkles. Bake for 30 minutes, or until golden brown. The center will still be a little gooey. Transfer the pan to a rack to cool completely.

Run the tip of a knife around the side of the pan, and lift the bars out using the parchment paper. Cut into squares and serve.



These bars can be stored in an airtight container at room temperature for up to 2 weeks.