Chocolate Peanut Butter Pretzel Bars June 20, 2011Posted by Angela @ Making Food for Friends in dessert, vegetarian.
I woke up early yesterday and had these cookie bars in the oven by 7am for our Father’s Day gathering later in the afternoon. As I get closer and closer to having this baby (about 2 weeks to go now), I have to believe that this “nesting” thing people talk about might really be true. Why else would I be up before dawn on a Sunday, and have baked cookie bars, emptied, organized, and restocked our kitchen cabinets, washed the basement floor, and done 3 loads of laundry all before 8am? Only a crazy or pregnant woman would consider that a “good” Sunday morning!
(By the way, if you are interested in following along as this baby is born & grows up, check out our new blog, Hey Emitt. Now, back to the recipe….)
These bars tasted like a delicious, soft chocolate chip cookie with a little something extra added to spice them up. The pretzels gave them a nice salty/sweet thing and the peanut butter chips, added at the last second, were a great idea. I’d make these again for sure, but only if I had somewhere to take them, because they are so good I’d probably eat half the pan if left alone with them for too long!
Chocolate Peanut Butter Pretzel Bars
Adapted from Food & Wine magazine
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 (6 ounces) sticks butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Half a bag (6 oz.) of chocolate chips
Half a bag (6 oz.) of peanut butter chips
1 1/2 cups mini pretzels, crumbled
Preheat the oven to 350° Fahrenheit. Butter a 9-by-13-inch pan.
Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs and vanilla extract. On low, sprinkle the baking soda in, and then beat in the flour in half-cup increments, just until incorporated. Stir in the chocolate and peanut butter chips and pretzel pieces.
Spread the batter evenly in the buttered pan. Press the batter down with a spatula. Bake for 30 minutes, until golden brown. The middle might be a little gooey but the bars will set up as they cool. Transfer the pan to a rack and let cool completely before cutting.