Chocolate Chip Cookie Bars With Salty Pretzel Crust: Sweet!

chocolate chip cookie barsWhen it comes to dessert, there's a limit most of us have when it comes to super sweet, sugary concoctions. They're delicious, but a few bites in, they can be overwhelming. Add a little salt, however, and the combination can be perfection.

These sweet-and-salty bars get that balance just right. Dubbed Chocolate Chip Cookie Bars With Salty Pretzel Crust by the recipe's creator at Simply Scratch, the name says it all -- gooey cookies combined with salty pretzels in easy-to-make bars. They look like any old cookie bars at first glance, but that surprise salty crust makes them unbelievable. Caution: They are highly addictive.


Chocolate Chip Bars with a Salty Pretzel Crust

for the cookie dough:

3/4 cup Unsalted Butter, at room temperature
3/4 cup Granulated Sugar
3/4 cup Dark Brown Sugar
2 large Eggs
1-1/2 teaspoons Real Vanilla Extract
2-1/4 cups All Purpose Flour
1 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
1 bag Milk Chocolate Chips

for the crust:

3-1/2 cups Pretzel Sticks, crushed into tiny pieces
3/4 cup Unsalted Butter, melted

Preheat your oven to 350 degrees. Line a 9x13x2 baking pan with parchment paper {for easy removal}.

Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.

Combine flour, baking soda, and salt in a small bowl. Whisk until airy and gradually add the flour mixture to the sugar/egg mixture, mixing well after each addition. Scrape down the sides and add in the chocolate chips, Mix one last time for a second then set aside.

Combine the crushed pretzel pieces with the melted butter, stir to combine. Spread pretzel mixture over the bottom of your prepared pan and bake for 8 minutes.

Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust, carefully and evenly spread the batter over the warm pretzels. With your {clean} fingers, press the dough into the pretzels. Place the pan in your preheated oven and bake for 20-24 minutes, rotating the pan half-way through the cookie time. Remove when the bars are golden and a tester comes out clean. 

When bars have cooled, remove (by using the parchment paper) and cut into 15 bars. Enjoy!

Image via Simply Scratch

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