Chocolate Chip Pretzel Bars

It's never a good idea to make an entire batch of Chocolate Chip Pretzel Bars knowing that your husband doesn't like pretzels. Yet, I only felt a slight twinge of guilt as added the chopped mini pretzels into the chocolate chip cookie batter, watching them swirl around like little bits of Halloween candy in a bowl of cookie dough. No, this treat was aaaall for me and I wasn't sorry.

You see I love a good sweet and salty treat! Chewy chocolate chip cookie bars studded with melted chocolate chips and salty pretzel bits. That night Jason served himself a Chocolate Chip Pretzel bar topped with Haagen Dazs vanilla ice cream. He made no comment as me munched quietly in the kitchen. I didn't make eye contact, brag or say I told you so, but I knew he was enjoying every last bite of that salty pretzel dessert! And just like that my selfish baking guilt melted away like so many chocolate chips.

photos by Leah Bergman

Chocolate Chip Pretzel Bars- recipe via Food & Wine

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ sticks unsalted butter, softened
1 cup light brown sugar
½ cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips
1 ½ cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles

Directions:

1.  Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.
2. 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, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.
3. Spread the batter in the pan and top with the sprinkles. Bake for 25-30 minutes, until golden; the center should still be a little gooey. Transfer the pan to a rack and let cool completely.
4. Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper. Cut into 24 squares and serve.