PostHeaderIcon Chocolate Chip Pretzel Cookie Bars

The combination of anything sweet and salty is one of my major weaknesses! I can easily polish off a bag of chocolate covered peanuts in a few minutes hours. Don’t get me started on chocolate covered pretzels, those are just bad news for me (and my thighs).

I love to try new recipes and these were on the top of my to-bake list for some time. I knew these bars were going to be great but they were truly amazing! These bars were so dang good that I had to give them away the very next day so I wouldn’t eat them all! I will definitely be making these again (and again and again).

Chocolate Chip Pretzel Cookie Bars


2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ 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 (or semisweet, if you prefer) chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling
¼ cup peanut butter, for drizzling
1/4 cup pretzels, crumbled, for topping


Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

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.

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.

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.

Source: Two Peas and Their Pod


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