Pretzels: hands-down, a top-5 snack food. So simple, so good, so surprisingly versatile (just ask Auntie Anne). For me, pretzels get really interesting when you think of them as an ingredient, as the start of something, rather than the end of it. I’ve posted a pretzel-transformation recipe before, and I wasn’t surprised to discover that other bloggers had the same idea. Adrianna from A Cozy Kitchen has got a real knack with pretzels, as evidenced by these insane pancakes. And Molly from My Name is Yeh‘s pretzel shortbread cookies looked so good, I barely changed anything in the riff I’m sharing with you today–just a slight tweak in ingredients and process. But it’s an important change, where I sub in one of my all-time favorite ingredients besides pretzels: brown sugar. Damn. Enjoy.
1 cup (2 sticks) butter, softened to room temperature
2/3 cup brown sugar, packed
200 g pretzels (any kind)
1/3 cup all-purpose flour
1/3 cup semi-sweet chocolate chips
1 tsp canola oil
Preheat oven to 350 F.
Start by making the “pretzel flour.” Using a food processor (or a plastic bag and a rolling pin, if you’re very patient), pulverize the pretzels until they are utterly dusted. It should look like light brown flour. **Don’t underestimate this step; it took me at least 20 minutes to process the pretzels, pass the flour through a sifter to catch the bigger crumbs, process those crumbs again, and repeat the whole thing. And don’t skip this step – if you have big crunchy crumbs in your batter, it will make for weirdly crunchy, sandy-textured cookies. If it doesn’t take you as long to get to the flour stage, then you’ve got a better food processor than I do.**
In a mixing bowl, cream together the butter and brown sugar.
Stir the pretzel flour and all-purpose flour into the butter mixture. Eat a tiny bite of the batter, because it’s sooooo good.
Press the somewhat crumbly batter into whatever pan you’re using (I used what I think of as a “brownie pan”) so that it’s evenly packed. Then, use a knife to cut the batter into bars. Do this before you bake, because if you try to cut them after baking, you’ll probably end up with a pan full of crumbs. Poke a few holes in the tops of the bars with a fork (make a pattern if you’re feeling cute).
Bake for 25-35 minutes, until just starting to brown. Savor the scent of your kitchen…it will smell divine.
When the bars are done baking, remove from the oven and let cool in the pan for 5 minutes. Use a knife to retrace the lines you cut before the bars baked; it should be easy to do. Let cool completely in the pan.
Once the bars are cool, melt the chocolate chips and oil together in a small bowl. I popped them in the microwave for about 40 seconds, stirring halfway through, but you can use a double boiler if you’re fancy. Take a spoon and drizzle the chocolate in whatever pattern you want. I went for free-form marble and I’m pretty happy with it.
Let the chocolate set. That’s it! Enjoy the salty-savory-sweetness.
3 thoughts on “Chocolate Pretzel Shortbread Bars.”
That looks amazing!
Goodness Kel….. you know how to start the day. Enjoy !
Hope all is well…..and that you and Kent and all pups have a lovely holiday
I love you
Thanks Nana <3