Saturday, April 24, 2010

Chocolate Chip Pretzel Bars

What do you do when your piano teacher husband decides to host a recital for his students and asks you to bake cookies for about 40 people? You dust off your trusty 9 x 13" baking dish and make bar cookies, that's what you do! (After you demand a very long foot rub, that is).

I realize these chocolate chip pretzel bars are a variation of the chocolate chip & pretzel cookies, but really, how can you go wrong with chocolate and pretzels and chocolate sprinkles? Forgive me, but you can't, and I count knowing how to make one of my favorite treats in both cookie and bar form as a necessary skill that will help me get through listening to 20 variations of "Michael, Row Your Boat Ashore". (Just kidding, Jason's students are all excellent, and I don't believe this song will be played once at the recital!)

Chocolate Chip Pretzel Bars
From Food & Wine

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

1) Preheat the oven to 350 degrees F. Line a 9 x 13" pan with parchment paper, allowing overhang on the two long ends.

2) In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, about 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 30 - 35 minutes, or until golden brown. The center will still be a little gooey. Transfer the pan to a rack to cool completely.

4) Run the tip of a knife around the sides of the pan, and life the bars out using the parchment paper. Cut into squares and serve.

These bars can be stored in an airtight container at room temperature for up to 2 weeks.

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