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Monday, June 14, 2010

Recipe of the Week:Chocolate Chip Pretzel Bars

INGREDIENTS: 2 c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
...1½ sticks unsalted butter, at room temperature
1 c. light brown sugar
½ c. granulated sugar
2 large eggs
2 tsp. vanilla extract
12-oz bag bittersweet (or semisweet, if you prefer) chocolate chips
1½ c. Snyder's of Hanover Mini Pretzels, coarsely chopped (can use food-processor)

TOPPING: ¼ c. each:
melted caramels, for drizzling (optional),
vanilla cookie glaze, for drizzling (optional), pretzels, crumbled, for topping (optional)

INSTRUCTIONS: 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.
Drizzle melted caramels over top of cookie bars. Then drizzle vanilla cookie glaze. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.
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