Chocolate Chip & Pretzel Cookie Bars
Makes 32 squares
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1 1/2 cups mini pretzel twists, coarsely chopped
1/4 cup chocolate chips, for drizzling (optional)
1/4 cup peanut butter, for drizzling (optional)
1/4 cup pretzels, crumbled, for topping (optional)
(Adapted from Two Peas and Their Pod)
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.
Posted by LuAnn.
Recipe adapted from Two Peas and Their Pod (a blog; see http://www.twopeasandtheirpod.com/)