Chocolate Chip & Pretzel Cookie Bars

chocolate-chip-pretzel-bars

Pretzels and chocolate are like peanut butter and jelly – you’d think they were each made knowing they would some day be paired up with the other. As natural a combination as cheese and crackers, chocolate and peanut butter, or chips and dip. History has it that chocolate-covered pretzels were invented by Herr Joseph Franz von Liebniz in his pretzel bakery in Hamburg, Germany in 1544.  Apparently his bakery was next door to a chocolatier and, well, one thing led to another, and one of the most popular chocolate snacks was born. Thank you, Mr. von Liebniz, you were indeed a genius.

chocolate-chip-pretzel-bars-side

These cookie bars are a sensational combination of sweet cookie dough, bittersweet chocolate, and salty pretzels. And because I couldn’t help myself and believe that peanut butter makes just about everything better, I went ahead and drizzled some on top of these cookie bars, along with more chocolate and more crushed pretzels. Have you ever had the Ben & Jerry flavor “Chubby Hubby”? It’s always been a favorite of mine. Chocolate-covered peanut butter-filled pretzel nuggets. Again, more genius. So I threw some of that flavor onto these cookie bars.

chocolate-chip-pretzel-bars-stack

More scrumptious bars you may like:
Strawberry Pretzel Squares
Coconut Chocolate Chunk Blondies
Seven-Layer Bars
Chunky Pecan Pie Bars

Chocolate Chip & Pretzel Cookie Bars

Servings 32 squares
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Course: Snack
Cuisine: American
Author: Michelle

These cookie bars are the perfect balance of salt and sweet

Ingredients:

  • 2
    cups
    all-purpose flour
  • 1
    teaspoon
    baking soda
  • ½
    teaspoon
    salt
  • sticks
    unsalted butter
    (at room temperature)
  • 1
    cup
    light brown sugar
  • ½
    cup
    granulated sugar
  • 2
    large eggs
  • 2
    teaspoons
    vanilla extract
  • 12
    ounce
    bag bittersweet chocolate chips
    (or semisweet, if you prefer)
  • cups
    mini pretzel twists
    (coarsely chopped)
  • ¼
    cup
    chocolate chips
    (for drizzling (optional))
  • ¼
    cup
    peanut butter
    (for drizzling (optional))
  • ¼
    cup
    pretzels
    (crumbled, for topping (optional))

Directions:

  1. 1. Preheat the oven to 350°F. Spray a 9x13 pan with cooking spray.
  2. 2. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.
  3. 3. Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.
  4. 4. In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.

Nutrition:

Calories: 198kcal
Fat: 8g
Saturated fat: 4g
Cholesterol: 23mg
Sodium: 149mg
Potassium: 40mg
Carbohydrates: 28g
Sugar: 17g
Protein: 2g
Vitamin A: 175%
Vitamin C: 0.1%
Calcium: 25%
Iron: 0.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!