One for the Kids

July 11, 2009


Summer.  ‘Tis the season for casual al fresco dinners with family and friends.

I needed a couple of desserts for this weekend and, because ours and other kids were going to be present, I figured I would make them a little something in addition to the “adult” desserts.  Well, that’s one of the reasons I made these bars.  Another reason is that the other desserts I had planned did not have any chocolate in them, and it is very hard for me to serve dessert without chocolate somewhere in sight.  Another reason is that I have a 6 pound bag of pretzels in my basement – the product of a Costco impluse buy.  We are pretzel lovers in this family, but I fear we may never actually get through this bag.

Enter the Chocolate Chip-Pretzel Bar.  This recipe comes from this month’s Food and Wine.  It is rare that I get to a magazine recipe in the actual month it was written for.  I am perpetually 6-8 months behind.  But in reading through the August issue, this recipe jumped out at me as a perfect kid dessert.  Yes, it helped me in the pretzel department, but it’s also easy and has chocolate sprinkles on top.  What adult…er, I mean kid…doesn’t like sprinkles?


Chocolate Chip-Pretzel Bars
Adapted from Food and Wine
Makes 2 dozen 2-inch squares

2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
12 oz. bittersweet chocolate chips (DT: I used semi-sweet.)
1 1/2 cups mini pretzels, coarsely chopped
2 tbsp. chocolate sprinkles

1.  Preheat the oven to 350°F.  Line a 9×13 inch baking pan with parchment paper, allowing overhang on the 2 long ends.

2.  In a bowl, whisk the flour, baking soda, and salt.  In a large bowl, using an electric 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.

3.  Spread the batter in the pan and top with the sprinkles.  Bake for 30 minutes, until golden; the center will still be a little gooey.  Transfer the pan to a rack and let cool completely.

4.  Run the tip of a knife around the side of the pan and lift the bar out using the parchment paper.  Cut into 24 squares and serve.

(The bars can be stored in an airtight container at room temperature for up to 2 weeks.)


  1. These look so good to me. I’m going to make them for this coming week!

    Comment by Julie — July 12, 2009 @ 12:36 am

  2. This looks so idea, however I’ll bookmark it since I fear any chocolate would instantly melt in the heat of our apartment. I love the addition of pretzels In fact, I’m sure the pretzels make it perfect.

    Comment by kickpleat — July 12, 2009 @ 2:37 am

  3. These are very adult to me….I love salt with sweet.
    Great dessert Miss Dana!

    Comment by Stacey Snacks — July 12, 2009 @ 3:40 am

  4. definitely a crowd pleaser for all ages!

    Comment by sweetie — July 12, 2009 @ 11:24 am

  5. This might be good for kids but IMO chocolate + pretzel + sprinkles = perfect pms food :)

    Comment by Yannik — July 12, 2009 @ 1:46 pm

  6. I bet they were loved by adult and child alike!! Delicious :P

    Comment by holler — July 12, 2009 @ 2:05 pm

  7. “For the kids.” Good one.

    Comment by The Leftoverist — July 12, 2009 @ 2:28 pm

  8. Dana this chocolate chip pretzel look insanely good!!!!! Both kid and adult will love this.

    Comment by elra — July 12, 2009 @ 2:55 pm

  9. I love when pretzels are incorporated into desserts/cookies like this!! They look awesome. I’ll have to try them out sometime.

    Comment by Ashley — July 12, 2009 @ 3:34 pm

  10. Yum! I love the combination of sweet and salty. This looks like a must to try…also because it looks quick and easy! ;)

    Comment by midori — July 13, 2009 @ 5:01 am

  11. I was just reading this last night before I drifted to sleep. Yum! Your gorgeous photos are making me want to try it right away!

    Comment by fresh365 — July 13, 2009 @ 4:33 pm

  12. Am I child-like if I want to eat this? It looks AMAZING!

    Comment by redmenace — July 13, 2009 @ 9:11 pm

  13. Chocolate and pretzels is an ideal combination to my mind! There’s a pretzel crust for a chocolate tart somewhere in my files that I’ve been meaning to try. Could be a good use of some of your pretzels.

    Comment by lisaiscooking — July 13, 2009 @ 9:24 pm

  14. wow! yum!

    Comment by kelly — July 14, 2009 @ 2:56 am

  15. Yep, these are delicious! Sent them to the office today.

    Comment by Julie — July 14, 2009 @ 6:58 pm

  16. These look delicious! I can imagine how good the recipe must be given that you made it as soon as you got the book. I still have to make some things I’ve marked in the march issue of gourmet!

    Comment by The Purple Foodie — July 15, 2009 @ 4:03 am

  17. Just baked em up for an after dinner incentive…I might have nibbled on a corner piece…super good.

    Comment by Jen — July 21, 2009 @ 1:38 am

  18. Just to clarify, the measurement of granulated sugar is 1/2 CUP.

    Comment by Tia — September 17, 2009 @ 12:06 am

  19. […] Chocolate Chip Pretzel Bars From Dana Treat […]

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