Chocolate Chip Pretzel Cookie Bars Food
CHOCOLATE CHIP-PRETZEL COOKIE BARS
This salty-sweet combo is everything you could want in a snack! Pretzels and butterscotch chips are added to chocolate chip cookie mix and baked into tasty cookie bars. Don't forget the chocolate drizzle!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In resealable food-storage plastic bag, place 1 cup of the pretzels; seal bag, and coarsely crush with rolling pin.
- In large bowl, mix cookie mix, softened butter, egg and crushed pretzels with spoon until soft dough forms. Stir in butterscotch chips. Spread dough evenly in pan. Break remaining 1 cup pretzel twists in small pieces, and sprinkle on top; press lightly into dough.
- Bake 18 to 22 minutes or until golden brown. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Store covered in airtight container.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
OATMEAL CHOCOLATE-CHIP COOKIES WITH PRETZELS
This is a very good oatmeal cookie recipe that I added pretzels to because it originally called for almonds but I am not a big fan of nuts. I either use raisins or chocolate chips when I make it but both work great.
Provided by April J.
Categories Drop Cookies
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
- Add combined flour, baking soda, cinnamon, and salt.
- Break up pretzels to your desired size.
- Stirs in oats, chocolate chips, and pretzel pieces.
- Bake 10-12 minutes until golden brown.
Nutrition Facts : Calories 242.7, Fat 12, SaturatedFat 7, Cholesterol 35.8, Sodium 178.9, Carbohydrate 32.8, Fiber 1.9, Sugar 18.9, Protein 3.2
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- Line an 8-inch square baking pan with parchment paper, allowing it to hang over two sides. Coat the paper with cooking spray.
- In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
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- Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
- Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels and pretzel sticks just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
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- 2. 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.
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- Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, allowing overhang on the 2 long ends.
- In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.
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