I was never one to partake in the whole “salty-sweet” dessert craze that came about a few years ago (and is still going strong). I mean, I revere in salty items, like pretzels and tortilla chips, especially when they’re loaded with guacamole….mmmm…. guacamole….
adore cherish venerate my sweet items, like chocolate chip cookies.
But I’ve never appreciated them put together in a dessert……until now that is, when I made these bars last weekend for Alexander’s totally-last-minute, completely-impromptu birthday party.
Alexander’s comment: “Mom! It wasn’t a birthday party. It was a ‘get-together’.”
Party or get together, the end result was the same – a raucous group of hungry teenage boys, who can and will devour anything/everything in sight.
These were perfect – not too sweet, not too salty – and thankfully, I still have a few stashed in my freezer – they’ll make an excellent addition to our first trip to the lake this season (which, by my calculations, will be next weekend – fingers crossed)…
Chocolate Chip Pretzel Bars – adapted from food and wine
2 cups all-purpose flour
1 tsp baking soda
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 tsp pure vanilla extract
One 12-ounce bag bittersweet chocolate chips
1 1/2 cups coarsely broken up pretzels (I put them in a ziploc bag and used my little mallet to break them up)
Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.
In a bowl, whisk the flour and baking soda. 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.
Spread the batter in the pan and bake for 30 minutes, until golden; the center will still be a little gooey. Transfer the pan to a rack and let cool completely.
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.