Chocolate Chip Pretzel Cookie Bars


On Friday, I had dinner with my friends.  We had grilled BBQ chicken and pasta salad.  Unfortunately, despite the summery menu, the weather was cool and rainy.  I volunteered to bring dessert since I have so many dessert recipes saved and wanted to try one.  I chose this recipe from Brown Eyed Baker (which was adapted from Two Peas and Their Pod).  These were great--the perfect combination of sweet and salty!

2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 sticks Unsalted Butter, at room temperature
1 cup Light Brown Sugar
1/2 cup Sugar
2 Eggs
2 teaspoons Vanilla Extract
12 ounce bag Chocolate Chips
1 1/2 cups Mini Pretzels, chopped
1/4 cup Chocolate Chips, for drizzling (optional)
1/4 cup Peanut Butter, for drizzling (optional)
1/4 cup Crumbled Pretzels, for topping (optional)

In a bowl, whisk together the flour, baking soda, and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter with both kinds of sugar until light and fluffy, about 1 minute.  Beat in the eggs and vanilla extract.  On low speed, beat in the dry ingredients until just incorporated.  Stir in the chocolate chips and pretzel pieces.  Spread the batter evenly into a 9x13 pan that has been sprayed with cooking spray.  Press it down evenly with a spatula.  Bake at 350 degrees for 30 minutes, until golden brown.  Transfer the pan to a wire rack and cool completely.  In separate sandwich sized baggies, melt the chocolate chips and peanut butter.  Cut off a small corner of each bag and drizzle each over the top of the bars.  Sprinkle additional crushed pretzels over the top.  Let the toppings set then cut into 32 squares and enjoy!