In any event, I decided to celebrate the post-15 with some goodies. It kind of defeats the purpose of running all of those miles, but it's fine. Life is short, eat a sweet!
I decided to cut the full recipe in half for these chocolate chip cookie pretzel bars. The recipe posted below is for the full recipe. I enjoy sweets, but Ron and I don't need to share a full 9x13 baking dish of butter and sugar!! I baked my bars in a 1.5 quart casserole dish at 350 degrees for 30 minutes. I had some issues with mine because my oven is horrible. I'm starting to get very annoyed with crappy kitchen appliances. Unfortunately, my apartment managers don't upgrade unless the stuff is "broken." Argh!!
Chocolate Chip Cookie Pretzel Bars
adapted from Two Peas and Their Pod who adapted from Food and 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 sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- One 12-ounce bag bittersweet chocolate chips
- 1 1/2 cups mini pretzels, coarsely chopped
- 2 tablespoons chocolate sprinkles (I didn’t use these)
- Preheat the oven to 350°.
- Spray a 9-by-13-inch pan with cooking spray.
- In a bowl, whisk the flour, baking soda and salt.
- Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute.
- Beat in the eggs and vanilla extract.
- On low, beat in the dry ingredients, just until incorporated.
- Stir in the chocolate chips and pretzel pieces.
- Spread the batter evenly in the pan.
- Press the batter down with a spatula.
- If you want to use the sprinkles, sprinkle them on top of the batter.
- Bake for 30 minutes, until golden brown. (The middle might be a little gooey but that is ok, the bars will set up.)
- Transfer the pan to a rack and let cool completely.
- Use a knife to go around the side of the pan to loosen the bars.
- Cut the bars in squares and serve.
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