Chocolate Chip Cookie Pretzel Bars

I’m a big fan of the sweet and salty mix and if you can believe it, I met someone that dislikes the combo. I was telling this person about one of my favorite sweet and salty desserts, thinking it might be something she’d enjoy and she said, “Eh, I don’t like sweet and salty together.” She even made a face of disgust to go along with that outrageous statement. What?!? Everyone is entitled to their own opinion, of course, but I like when sweet and salty get together so much, it’s hard to imagine someone not loving it, too.

 I usually have these ingredients on hand and the recipe is simple. If you’re sharing them with kids, they like hearing that there are pretzels inside. I brought these to a gathering and they were devoured quickly. They taste like a blondie, but with the addition of crunchy pretzels. I noticed in my cupboards that I had leftover cereal from making Chex Mix Party Mix and started thinking that crushed Chex might make its way into this recipe instead of pretzels next time. If you don’t like sweet and salty together, that’s ok, we can definitely still be friends. Next week I’ll have a recipe that’s all sweet.

Recipe: Chocolate Chip Cookie Pretzel Bars

Recipe adapted from Two Peas and Their Pod via Food and Wine

2 C. all-purpose flour

1 t. baking soda

1/2 t. coarse salt

1 1/2 sticks unsalted butter, softened

1 C. light brown sugar

1/2 C. sugar

2 large eggs

2 t. pure vanilla extract

1-12 oz bag of bittersweet or semisweet chocolate chips

1 1/2 C. pretzels coarsely chopped

1. Preheat oven to 350 degrees. Grease a 9×13 pan.

2. In a medium bowl, whisk the flour, baking soda and salt.

3. In a mixer, beat the butter and sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the flour mixture just until incorporated. Stir in chocolate chips and pretzel pieces.

4. Spread the batter evenly in the pan and press down with a spatula. Bake for 25-30 minutes until golden brown. The middle might still be a bit gooey, but they will set up. Transfer to a rack and let cool completely.

5. Use a knife to go around the edge of the pan to loosen bars. Cut into squares and serve.

4 Notes Leave a Note

  1. Someone who doesn’t like salt and sweet?!?! That’s just crazy.

    I have a deep-seated love of chocolate covered pretzels so I have no doubt I would adore these bar cookies.

    They also remind me of the Compost cookies that everyone on the web’s been making. I’ll have to start putting savories in my sweets . . . or just head over to momofuko’s milk bar.

  2. I’ve got a sweet-salty comnination in the oven right now! It’s the Momofuku Milk Bar compost cookie. I’m dubious about how it’s going to turn out – your bars look more reliable! (Not to mention yummy.)

    • Naomi + Hilary-I am such a bad blogger that I hadn’t seen these compost cookies that are all the rage! I saw this recipe a few months back and it looked easy and it satisfied my salty sweet desires. Recently David Lebovitz posted Amnesty Cookies where he put leftover snacks in his cookies and that gave me the idea for trying chex cereal in these cookies next time. I think I may try that this weekend. I’ll let you know how it goes!

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