Chocolate pretzel bars
My kids are back in school and I think I’m handling my baby starting kindergarten pretty well. No tears from either of us, and Sam was pretty sweet to her at the bus stop this morning. I think I’ll get used to the quiet and I might start having long conversations with the cats, but otherwise I reckon I’ll be okay after a couple days. I did treat myself to a Starbucks this morning and spent several hours organizing and rearranging my cupboards, but hey. I really will get used to this, right?
I figured today would be a good day to post a “kids in the kitchen” sort of recipe. The kids and I made a batch of these chocolate pretzel bars the other day. It’s a good kid-friendly recipe with a lot of things for them to help with.
It turned out okay, but I’m thinking maybe I ought to have learned from the potato chip brownies to just add a sprinkling of sea salt to the recipe, instead of trying to get my salt/chocolate fix by putting snack foods in my baked goods. The texture that they takes on is just not appealing to me. The chips and the pretzels both ended up tasting pretty much the same, though the base of this one is much tastier than the potato chip brownies.
Recipe: Chocolate Pretzel Bars
(from Food and Wine)
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
1 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
12 – ounce bag of bittersweet chocolate chips (We used dark chocolate candy bars that the kids chopped up.)
1 1/2 c. pretzels, broken into small pieces
Preheat oven to 350 degrees. Line a 9×13″ baking pan with foil, allowing overhang on the ends. In a bowl, whisk flour, baking soda, and salt. In another bowl, using a mixer, beat the butter with both sugars at medium speed until light. Beat in eggs and vanilla. At low speed, beat in dry ingredients. Stir in chips and pretzels.
Spread batter in pan. Bake for 30 minutes or until golden; the center should still be a little gooey. Transfer to a rack and let cool completely. Lift bars out of pan with foil. Cut into 24 squares.