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Dark Chocolate Covered Pretzel Cookie Bars are a quick and easy bar recipe, perfect for large crowds. Made with dark chocolate and crunchy pretzels these bars will satisfy any sweet tooth. These sweet and salty cookie bars are delicious served warm or with a tall glass of milk!
I can’t believe it’s December. I also can’t believe what a blogging slacker I’ve been. I have three posts typed up that are just waiting on me to add pictures. And more pictures sitting on my memory card that are waiting on me to write posts. I lost my groove. I need to find it.
Dark Chocolate Covered Pretzel Cookie Bars
The other night I was thinking about how much I love dark chocolate covered pretzels (that’s the kind of things I think about), then I thought about how good they would be crushed up inside a cookie bar. I love desserts that have sweet & salty components. If you haven’t tried dark chocolate covered pretzels, you should. I started with the Trader Joe’s version, then saw that Sam’s Club sells a giant bag of Pretzel Crisps, so I switched to those. Them being thin plays a huge part in why they’re so good, I think.
In baking, I usually use salted butter. It’s a personal preference. With these bars, I used one stick of salted, and one unsalted, to balance the saltiness from the pretzels.
Dark Chocolate Covered Pretzel Cookie Bars
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter softened (like I said, 1 salted & 1 unsalted)
- ¾ cup sugar
- ¾ cup packed brown sugar I used light brown
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup crushed dark chocolate covered pretzel thins
Instructions
- Preheat your oven to 350 degrees and set out a jelly roll pan
- In a medium bowl, add the flour, baking soda, and salt. Stir.
- In a large bowl (I used my stand mixer), add the butter, sugar, brown sugar, and vanilla. Beat until creamy.
- Add in the eggs, one at a time, beating well after each one.
- Gradually beat in the flour mixture - I do it in thirds.
- Stir in the crushed pretzels.
- Spread the dough evenly into the jelly roll pan.
- Bake for 20-25 minutes or until golden brown.
- While the bars were baking, I took the remaining dough and scooped out 6 cookies onto a baking sheet lined with parchment paper. Once the bars were done, I baked the cookies for about 9 minutes until the edges were golden brown.
Notes
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Things you may need:
Dark Chocolate Covered Pretzel Crisps
Jelly Roll Pan (I used the Pampered Chef brand)
Baking sheets
Silicone baking mats (will make your life easier)
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